Nettle Kraut

A recipe for putting the sting in spring

Nettle Kraut with Mustard Seeds

This was the most popular of all my fermented vegetables and pickles in my years running Farmer’s Daughter, my award winning pickling and preserving company.

Spring is a time for revelling in all the wonderful greens of the season. None are more restorative and rejuvenating than stinging nettles (Urtica dioica).

Nettles are European in origin, but now grow around the world in damp soil. Italians prize them as filling for stuffed pastas and in soup. They can be used in place of hops to make a traditional beer. They are widely prized made into an herbal tea that is very rich in minerals, vitamin C, zinc, and high in protein. Women and vegetarians in particular should incorporate nettles into their diets! In addition to their culinary values, nettles are also highly valued as a fiber plant and can be spun into a cloth similar to hemp or linen.

Besides eating them simply sautéd with soft boiled eggs on toast, I love the vibrant, earthy flavored sauerkraut they make when combined with cabbage and fermented. The bite of the mustard seeds and brightness of the lemon zest really make this kraut sing, and making it is has become a spring ritual for me. It really enlivens the digestive and immune systems coming out of a sluggish winter. Now, you can make it, too!