Smoky, Spicy WaterKraut - Fermented forest watercress with cabbage, homemade mustard from locally foraged seeds (Black mustard) and smoked mesquite wood chips.
Again super good for the environment as you remove some invasive plants to turn them into gourmet food (black mustard and non-native watercress). To make a quart:
3/4 large cabbage shredded
2 1/2 cups chopped watercress
3 tablespoons homemade or store bought mustard (stone-ground)
1 chopped hot jalapeno (with seeds)
Handful of mesquite wood chips
Ended up with 1 1/2 pounds so I used 1 1/2 teaspoon of pure sea salt.
First mix the cabbage, watercress and the salt, massage forcefully for 5 minutes to extract the juice then set aside 10-15 minutes
While this was going on, I had the mesquite chips being roasted in the oven on a metal tray covered with aluminum paper for maybe 15 minutes. I finished the roasting of the chips with a kitchen torch.
Now, add around 2-3 tablespoons of stone ground mustard to your mixed cabbage/watercress mix again with clean hands.
In a quart jar, place your smoked mesquite wood chips at the bottom of the jar, then a layer composed of the sliced jalapeno and a couple of cabbage leaves. You basically don't want your wood chips to start floating inside your waterkraut, you just want the flavor.
Now place your shredded juicy mix (cabbage, watercress, mustard) in the jar on top of the wood chips and jalapeno. With clean hands, push down to make sure everything is covered with the juice/brine
Add a folder large leaf of cabbage above everything and a pasteurized stone on top of the leaf. The goal is to keep everything under the brine.
If necessary, you may need to add some brine so it covers the ingredients inside ( I had to add 3/4 cup of brine). If so, make a brine composed of 1 tablespoon of salt for 2 cups of water.
Pour the brine inside the jar until it reaches the stone.
Close the lid but not too tight so that fermentation gases can escape.
3 times a day, using clean fingers or a clean spoon, push down the ingredients as the bubbles will have a tendency the push the ingredients up the jar. #wildfermentation #canning #ferments #wildcood