Ever-searching for ways to add a little more sweetness to life, as well as figure out how to lacto-ferment strawberries (as in lactobacillus, the bacteria responsible for most veggie fermentation, as opposed to a yeast-based ferments, which create alcohol), I was inspired by Sandor Katz’s recommendation to use dried fruits in sauerkraut.

Why dehydrate the berries instead of using them fresh? Dehdyrating the berries seems to “slow the yeast down”, and allows the concentrated flavors to blend into the brine. This also gives the lactobacillus an opportunity to proliferate without having to outcompete the yeasts during the fermentation. We want the finished sauerkraut to be lactobacillus dominant; we aren’t trying to make boozy kraut, after all (that’s an experiment for another day). You could even wait a day or two after making the kraut to add the berries.

Berries add just the right amount of sweetness, while still maintaining the balance of saltiness and sourness in the kraut. Strawberry sauerkraut is a great complement to almost any meat dish (grilled fish, pulled pork, bacon, chicken, burgers). You can also toss a spoonful or two into a green salad.

Typically, I ferment most sauerkraut batches a month or longer. With this recipe, I ferment just two weeks, to minimize the chance for yeast to form (which could potentially throw off the flavors.) This recipe also does not last as long in the fridge as other krauts. I recommend consuming it within a month.