A ferment that combines our passion for teas & for lacto-fermentation. Fermenting tea into Kombucha, we got it covered. Combining tea with Sauerkraut, that was something new. But it was coming, especially that I have already used this smoked tea with food in the 1990s.
At that time I was "smoking" steaks, this time I am "smoking" cabbage.
The reason why I write smoking in parenthesis is this: it is not a traditional smoking method using smoke as the flavoring agent. In this case the already smoked tea does this job.
So what is this smoked tea that I am talking about?
It is Lapsang Souchong. (1*)
It is a black tea that is smoked over pinewood fire. This tea comes from Wuyi mountains in China & it was supposedly created by accident, when trying to dry up the leaves quicker than normal.
We obviously use an Organic variety, as there are some Lapsang Souchongs that have artificial smoke flavors added.
This tea is very potent & it imparts the smoky flavor to anything that it's in contact with.
The recipe for this Smoked is quite simple & it can be visualized through this picture below.
So, white cabbage, carrots, onions, garlic, Lapsang Souchong & salt. That is all we need.
First we make our regular Sauerkraut
When that Kraut is almost ready, we add our Lapsang Souchong, which we grind into a powder.
After mixing it in, we let the mixture ferment for another week, for all the flavors to mix in.
Then, our Kraut goes into our retail jars.
And finally, it is ready for you to take home.
Inside the jars, this Sauerkraut will continue fermenting, like any other "living" ferment. It will just happen at the much slower pace.
As, with any other ferment, Smoked Sauerkraut can be enjoyed as a side dish.
Or, in combination with other foods, like salad or meats.
It will always impart its pleasant & natural smokiness.
White Cabbage, Carrots, Unrefined Sea Salt, Lapsang Souchong Tea, Onions & Garlic