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Fermented fennel sauerkraut packed in an airtight sealing jar

Fermented Fennel Sauerkraut

Fermented Fennel Sauerkraut is a tangy and crunchy probiotic-rich fermented dish combining shredded cabbage and thinly sliced fennel, salted and packed tightly to ferment. The fennel adds a subtle anise-like flavor that complements the traditional sauerkraut taste. This easy, gut-friendly ferment boosts digestive health and makes a flavorful side or condiment. The fermentation process preserves the vegetables while developing complex, vibrant flavors.
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Prep Time 10 minutes
Minimum Resting Time 7 days
Total Time 21 days
Course: Salad, Side Dish
Ingredients Method Notes

Ingredients
  

  • 220 g fennel bulb with fronds
  • 220 g white or purple cabbage
  • 1 tsp dried or 2 sprigs fresh oregano
  • 100 ml freshly squeezed orange juice
  • 9 g salt (about 2% by weight)

Method
 

  1. Thoroughly wash the fennel and cabbage. Remove the root disc, cabbage core, and any damaged outer leaves. Finely chop the fennel fronds (anise dill) and set aside.
  2. Using a mandoline or sharp knife, cut the fennel bulb and cabbage into uniform, very thin strips. Place in a large mixing bowl.
  3. Sprinkle the salt, chopped fennel fronds, and oregano over the vegetables. Pour the orange juice over the mixture.
  4. Thoroughly massage the mixture until it softens and releases liquid. Continue until gentle pressure produces abundant juice between the vegetable strands.
  5. Layer the vegetables in a fermentation vessel, pressing down each layer firmly. When the container is full, pour any accumulated liquid from the mixing bowl over the fennel sauerkraut.
  6. Seal the container airtight and place on a tray at room temperature. Ferment until activity subsides, typically 1-3 weeks.

Notes

Orange juice may seem like an unusual addition, but when combined, the flavors blend beautifully and complement each other perfectly.
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