Light, bright and green, Celtic Kraut was one of the first sauerkrauts I ever made. It is a great sauerkraut for people who are just beginning their adventures with fermented foods, kids and adults alike. As you may have heard me say at a farmers’ market, “It tastes like pickles and sauerkraut got together and had a baby.” Celtic Kraut has a mild flavor profile and is great for digestion with the soothing properties of the dill in both its fresh weed and dried seed form.
Servings in a pint jar: 15,
Servings in a quart jar: 31,
Serving Size: 2 Tbsp (29g),
Amount Per Serving: Calories 10, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 190mg (8% DV), Total Carbohydrates 2g (1% DV), Fiber <1g (3% DV), Total Sugars 1g (Includes 0g Added Sugars, 0% DV), Protein 0g, Vitamin D (0% DV), Calcium (2% DV), Iron (2% DV), Potassium (2% DV).
Celtic Kraut was first made and named by the wonderful fermenter, Louise Frazier. I was lucky enough to meet her a few different times around town. She was part of a small group of adventurous folks in Vermont, including Doug Flack of Flack Family Farm, who helped to plant some of the early seeds of fermentation in our state’s amazing farm and food culture. Each time we make Celtic Kraut, I think about Louise and the fermenters that have come before me, and I’m deeply grateful for their important work and examples.
There’s nothing fancy or complicated about Celtic Kraut, and that only adds to how delicious and multi-purpose it is. Leeks are so lovely in their green, mild onion flavor, and the combination of the fresh dill weed and dried dill seeds adds to the smoothness and gentleness of this kraut’s flavor. Enjoy it with any meal, with any companion food. It is, as are many krauts, especially delicious next to fried eggs and drizzled with their yolks, layered into a grilled cheese sandwich, right toward the end of cooking it, or topping a seasonal salad and tossed with olive oil or mayonnaise, depending on your mood.