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9d8dd019 978a 46da a5cb 287653edf30c  2016 05 04 05 26 11
Christina Stork
Christina Stork

Rutabaga kraut with rosemary, orange zest, dulse, and fennel fronds. And salt.

Shred rutabaga. Mix with salt, either by hand or using a stand mixer, until moisture is pooling. Add in add-ins. Pack into fermentation crock and let get funky for three weeks or so.