Whole-Plant Garden Kraut

This kraut is a good home for the parts of the harvest that usually end up in the compost, like fennel stems, radish tops and garlic scapes. Fermenting turns the tougher bits tender, tangy and easier to digest.

Ingredients

• Fennel fronds and stems
• Radishes, with their tops
• Garlic scapes
• Cabbage
• Green onion tops
• Kohlrabi, grated
• Sea salt, 3 tablespoons for every 5 pounds of vegetables

Instructions

1. Chop everything into bite-size pieces or smaller. A coarse shred on the cabbage, grated kohlrabi and radishes, and a dice on everything else gives a nice mix of textures.
2. Weigh the vegetables and add 3 tablespoons of sea salt for every 5 pounds. Mix well.
3. In a large bowl, squeeze and knead the mixture until the vegetables release enough juice to surround them.
4. Pack it all tightly into a jar big enough to leave room for a small weight on top. The brine should cover the vegetables by at least 1 inch.
5. Set a small jar or shot glass on top to hold everything under the brine, then put the lid on.
6. Let it ferment at room temperature for at least 2 weeks (longer is fine), then move it to the fridge.

Tips

• Treat the ingredient list as a starting point. Any mix of vegetables, stems, tops and roots you have on hand will work.

Adapted from a recipe by Meredith Leigh.