Wild Fermented Za’atar Kraut

I have really enjoyed having this kraut in my life, so I thought I would share. I have been using it on a ton of different dishes, but my all time favorite has been on lamb burgers. It’s so good!

This recipe gives you a two quart jar of kraut and a small amount of prepared za’atar to use right away. You can use the prepared to top soups, use in vinaigrettes, coat veggies in it… really the sky’s the limit.

Za’atar Kraut

2 T sesame seeds
1 garlic clove
2 T thyme
2 T oregano
½ t lemon zest
1 t sumac
approx ½ cup olive oil

3½ pounds (1-2 heads) cabbage
1 T of unrefined sea salt

1. Toast the sesame seeds in a dry pan over medium heat until they are beginning to brown. Set aside and allow to cool.
2. Mix thyme, oregano, and sumac in a small bowl. Grate lemon zest and garlic clove over the herb mixture. Add the sesame seeds. Stir to combine. Set aside.
3. Prepare cabbage by removing the tough outer leaves. Rinse cabbage in cold water. Quarter and core the cabbage. Thinly slice with a knife or mandoline, then transfer cabbage to a large bowl.
4. Sprinkle cabbage with 1 tablespoon of salt, 2 tablespoons of your reserved za’atar and massage it into the cabbage with your hands. Taste. You should be able to taste the salt without it being overwhelming. Add more salt if necessary. Keep massaging, the cabbage will start to become wet and limp and some liquid will begin to pool. If you have been massaging for a while and don’t see much brine let it stand covered for 45 minutes or so and massage again.
5. Transfer cabbage to a 2 quart jar, pressing down on it with your fist or a tamper to work out air pockets. Brine should rise to the top when you press. Don’t overfill your jar. Leave 2-3 inches of space at the top.
6. Weigh down your kraut with your weapon of choice. I use a glass pebble and a kraut cap ( I want to do a post about some of the options you have for containers and weights ). Seal and set aside, out of direct sunlight in a cool place. Check daily to make sure your cabbage is still submerged.
7. Now you can make that leftover spice mix into a za’atar you can use right away. Place mix into a small jar. Cover in olive oil and salt to taste. Will keep refrigerated for 2 weeks.
8. You can start to test the kraut on day 3 or 4 depending on how warm your space is. You’ll know it’s ready when it is sour and has a pickle flavor without being as strong as vinegar, the cabbage has softened and is a bit translucent, but retains a crunch.
9. When you deem your kraut perfecto, store refrigerated for up to 1 year ( doubtful it will last a month 😅  ).