Raw Resources

Recipe: Old-World Traditional Lactofermented Sauerkraut

This is our Go-To Recipe for sauerkraut. It turns out fantastic every time, however if you are unaccustomed to the flavors of juniper, caraway and mustard seed, you may want to use less of these spices the first time. They impart subtle but meaningful flavors that Central and Eastern Europeans (and those who grew up with European style sauerkraut) find to be absolutely mouthwatering. 

6lbs Organic Green or Red Cabbage (approximately two medium cabbages)

  • 4 Juniper Berries
  • 2 Tablespoons Sea Salt
  • 2 Teaspoons Caraway Seed
  • 2 Teaspoons Whole Mustard Seed

First remove the outer leaves and the center core from the cabbages and throw them in the compost.  Give the cabbages a quick washing. 

Using a cabbage shredder or mandolin slicer, carefully cut the cabbages into razor thin shreds. Don't use a knife unless you really, really have to. They ruin the consistency of the shreds and you'll never get them thin enough.

Sidebar: Alex @ Raw Rutes loves to go on and on about that one time he had a man vs machine style sauerkraut face-off. His chef friend had a knife and Alex had a cabbage shredder. Both were convinced that they would get great results, but Alex's kraut was determined to be superior in quality by Chris @ Raw Rutes who was chosen as judge of the contest. Some sources say the chef cast his knife into a nearby ocean in grief at seeing Alex's Kraut-tastic results.  It will forever be known around the water cooler as the Kraut-Off of 2013. 

In a big bowl or container, mix all the ingredients and knead it with your hands until it starts to release some juices.

Pack it tightly into your fermenting crock using your fist or a vegetable stomper.

Make sure the cabbage is completely submerged in juices. If not, top it off with brine made of 1 cup filtered water and 1 tsp sea salt.

Place clean ceramic weights in crock and make sure they are completely submerged in brine.

Sidebar: The weights may seem insignificant, but they do play an important roll in keeping everything submerged. Try fermenting without them and you'll see what we mean. As a substitute for weights, when using open style crocks, a clean ceramic plate and a large rock that has been scrubbed clean and boiled are often substituted for the ceramic half moon style weights. 

If your crock has a water channel around the rim, fill it with brine as well.

Ferment for 3-5 days at 68-72° or until the sauerkraut starts to bubble, then move to cooler (but not cold) temperature (between 58° and 64°).

Sidebar: Let's take a minute to dive into the bubbling and temperatures aspect of sauerkraut a bit more. Bubbling levels tend to vary widely from an occasional bubble gurgling up through the water channel to crazy, radioactive level bubbling almost as if your sauerkraut is boiling! Generally this level of bubbling is due to starting your ferment in a temperature warmer than mentioned above. It's okay! It means the lactobacteria in your sauerkraut are off to a great start. If you're in a warmer southern climate with no basement temperatures available, keep it going a few extra days on the counter then sample and move to the fridge. It will still continue to sour, just much, much slower.

After two weeks, sample the sauerkraut and see if it’s sour and tangy enough for your liking. If not, continue fermenting until it reaches the desired flavor. Periodically check the water level in the water channel.

Once fermentation is complete, store finished sauerkraut in sealed containers in the refrigerator. 


Recipe: Wojtek's Fermented Neon Power-Kraut

Are you a fermented food fiend? You've probably seen 1,000+ different recipes for fermented cabbage, beets, carrots, etc. right? But. Maybe you're looking for something new. Something different. When it comes to different, we knew just the person for the job, and put Wojtek on the case! It took him a few batches to perfect his ratios and seasonings, and he generally refuses to share any recipe he doesn't feel 100% amazing about. Well he's done it. He's cracked the code folks! What follows below is his absolutely breathtakingly flavorful recipe for Neon Power-Kraut:

  •  2 Medium Heads Organic Green Cabbage (~4 lbs.) shredded finely
  •  8 Organic Carrots – grated
  •  8 Organic Ribs Celery – sliced
  •  3 Small/Medium Organic Beets – peeled & grated
  •  2-4 Cloves Garlic – minced
  • 1 Tsp. Fresh Ginger - grated
  • 1Tsp. Caraway Seed
  • 2 T. Sea Salt

    Combine all the ingredients in a large bowl and knead well. Pack tightly into the fermenting crock of your choice and ferment at 68-72 degrees for three days. Move to a cooler place(basement) and begin sampling after two-three weeks. Once the desired sourness and flavor profile has been achieved move to cold storage (i.e. your fridge)!


    Recipe: Glazed Tofu with Limey Cucumber Noodles and Mango

    Recipe: Glazed Tofu with Limey Cucumber Noodles and Mango

    This fantastic recipe comes to us from our friends at Golubka Kitchen. If you haven't had a chance to visit them you need to. Anya and Masha are a fantastic Mother Daughter team cooking up some delicious cuisine and documenting it with some awesome photos. This recipe is the perfect way to put your Raw Rutes Tofu Ninja to good use! 
    Serves: 4-6
    For the glazed tofu
    • 1 14 oz (398 g) package firm tofu (I used sprouted tofu)
    • 2 tablespoons freshly squeezed lime juice - divided
    • ½ tablespoon tamari
    • 1 teaspoon sriracha
    • 1 tablespoon miso paste
    • ½ tablespoon honey or maple syrup
    • 1 tablespoon neutral coconut oil
    • 1 teaspoon toasted sesame oil
    • 4 garlic cloves - minced

    For the bok choy (optional)
    • 1-2 baby bok choy - sliced into wedges
    • splash of tamari
    • juice of half a lime

    For the cucumber noodles
    • 2 English cucumbers - spiralized or julienned
    • ½ -1 lime
    • sea salt
    • pinch of red pepper flakes
    • 1 teaspoon toasted sesame oil
    • large handful each basil and cilantro leaves

    For serving
    • 1 ripe, firm avocado - thinly sliced
    • 1-2 small ripe, sweet mangoes - thinly sliced
    • toasted sesame seeds
    • basil/cilantro/mint leaves - for garnish
    to prepare the glazed tofu

    1. Press the tofu for 15-30 minutes to drain it of as much liquid as possible. Slice it into cubes.
    2. Combine 1½ tablespoons lime juice together with the tamari and sriracha in a small bowl. Set aside. In another small bowl, combine the miso paste, honey/maple syrup and the remaining ½ tablespoon lime juice, and set aside as well.
    3. Warm the coconut oil in a medium sauté pan over medium heat. Add the tofu and sauté, flipping periodically until golden on all/most sides. Add more oil if needed throughout the process.
    4. Drizzle 1 teaspoon of the sesame oil over the tofu and add the minced garlic, sauté for 30 seconds until fragrant. Add the tamari mixture, bring it to a boil and cook until reduced and syrupy, for 1-2 minutes. Remove the pan from the heat.
    5. Add the miso mixture into the pan and toss until well-combined. Remove the tofu from the pan and set it aside.

    to cook the bok choy

    1. Return the pan to the heat and add the bok choy. Cook for about 2 minutes on each side, or until the white parts are lightly golden. Add a splash of tamari and a squeeze of lime juice, and stir until most of the liquid is evaporated. Remove from heat.

    To prepare the cucumber noodles

    1. Place the spiralized cucumber into a medium/large serving bowl. Squeeze the lime juice over the noodles, sprinkle with salt and red pepper flakes, and drizzle with sesame oil. Add the herbs and toss gently to coat.

    To serve

    1. Distribute the noodles between serving bowls. Arrange the avocado slices on top of the noodles, followed by the mango, bok choy and spicy tofu, toasted sesame seeds and herbs. Enjoy right away.