Sauerkraut with Radicchio and Onion Greens

To make this, use the same general guidelines in my Whole Plant Garden Kraut recipe. I tend to make at least a quart of sauerkraut or other plant ferment every week. I eat it with scrambled eggs, cooked grains, on pickle and charcuterie boards, and on sandwiches. It adds a quick and easy boost of flavor to breakfasts and lunches, allows me to use the entire vegetable in a thrifty way, and continually gives my gut a boost from probiotics, prebiotics, and postbiotics- aiding in immunity, digestion, and disease prevention. I also give krauts as gifts to neighbors, family and friends. 

A rule of thumb is to use 2% salt to the total weight of veggies that you want to ferment. In this case that is radicchio, green onion and some cabbage. For a bitter vegetable such as raddichio, consider adding some sugar into the ferment as well, at maybe 1% to the weight of the vegetables.

For more in-depth information on fermenting, visit our collaborative project: The Fermentation School.