Carrot & Fennel Kraut, a.k.a. Five Karat Kraut emerged out of an admiration for the beautiful fennel on the Tunbridge Hill Farm table at the Waitsfield Farmers’ Market. So green, so frondy, so licoricey! To get the whole story about how this Vermont sauerkraut with carrots, fresh fennel and fennel seeds came into being, check out the More Kraut Info tab below.
Availability update as of 14 March 2023: Last I checked, there were a few pint jars remaining at von Trapp Farmstead.
Five Karat Kraut is my favorite thing ever!! When I realized it was running low til next season, I promptly ran around town buying every last jar I could find.
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).
Here’s the rest of the story: In the same way that most fermentation adventures begin, I mixed up a test batch of veggies that were easily accessible and in season during the summer farmers’ market season. While pondering, I realized that I hated the idea of composting the stalks and the fronds of the fennel, though many chefs recommend doing so. They are so tasty! And green where the bulb is white, and I’m a sucker for adding color to my ferments.
So, BOOM, green cabbage, BOOM, hand sliced fennel from its tips to its tails, and BOOM, what else? Welp. There were carrots everywhere, so BOOM, they went in the shredder and finally, a sprinkle of fennel seeds for extra flavor and texture.
The original name emerged from the five “carrots” in the kraut. While this new creation was fermenting, I learned that carrot and fennel (and parsley and dill and caraway and cumin and….) are all in the same carrot, or umbelliferae family. So essentially, I had made kraut with carrots and carrots. Haha! And no, there aren’t 5 types of carrot in the kraut, but there are five carrot components—shredded carrots, sliced fennel bulb, stalk and frond, and fennel seeds. With all those lovely ingredients fermenting, the kraut is as good as gold, thus “Five Karat Kraut.” But alas, fun though it to to give everything a quirky name (if you haven’t yet realized this about me, take a stroll through the products page and be prepared for some wonderful quirk), not everyone thinks this is great. In the interest of helping more folks to get their forks into jars of this delicious sauerkraut, we renamed it in 2022: Carrot & Fennel Kraut. We also added a bit more carrots to the mix and hope you and your friends will love the subtle changes. Eat and enjoy! This kraut, whatever you’d like to call it, pairs beautifully with sausage, of course, and eggs, salad and grilled cheese.