The Mason Jar Chronicles here at Nibs and Bits will, yes, chronicle my/my family’s adventures with fermentation, water-bath canning, and pretty much anything and everything that can be crammed into a mason jar – that can and will includes cold brew coffee(s) and various fruit-y and non fruit-y beverages. Follow along for the triumphs and the let-downs – and some tips and tricks in between!
I’ve been over here prepping 60 pounds of fresh tomatoes to eventually make into salsa (phew!). I’ve ventured to the coast for a couple days with my small family for a last hurrah before school starts in September. And I’ve been tossing my failed batch of beet kvass into the bushes behind my house and figuring out my next plan of attack for my new batch of beet kvass that I just bought the beets for. But, I finally squeaked in the time to share this tarragon sauerkraut with you! And you guys! It’s one of my favorite ferments I’ve made to date! Granted, I LOVE LOVE LOVE the anise-y herb tarragon (but I hate black licorice – who knew?), it largely flavors French cuisines, but I have a very happy plant in the backyard, so I use any excuse to use it! I mix it in with salad dressings, I throw it on roasted veggies, and now in sauerkraut!
Tarragon + green cabbage sauerkraut:
Ok, so I followed the general idea for straight up sauerkraut from Kirsten Shockey’s book Fermented Vegetables and added a pretty scant amount of fresh tarragon – roughly 2 tablespoons. Tarragon is a pretty assertive flavor, and I wasn’t entirely sure if it would dissipate into the cabbage or overwhelm, so I was cautious with how much I added, and the two tablespoons was about right. Also, I Googled if tarragon sauerkraut was even a thing first – and did indeed find out that it is a thing, and since tarragon is considered the “king of herbs” in France, I was excited for this.
So there ya have it. Tarragon sauerkraut: it’s a good idea!
Here are some images of the prep and the finished product – and the finished product + my cat Gigi. Because really, what good food photographer doesn’t feature their cat?!
I’ve been using this little guy for smaller batches of sauerkraut and whatnot and am really happy with it! I love the romantic notion of finding old ceramic crocks and using those, but man, two words: lead poisoning. Ain’t nobody got time for old crocks with possible lead in their paint. So, with crocks, I buy new or well established “lead free”, or I use glass: