Smoky Kale and Carrot Fermented Kraut

Method

1. Remove two outer leaves from the cabbage and set aside. Finely slice the cabbage, removing (but reserving) the core. Finely slice the kale, stripping out the stalks as you go (reserve a few stalks too). Coarsely grate the carrots. Weigh all the vegetables in a large, spotlessly clean bowl. Calculate 2.2% of that total weight to determine the amount of smoked salt needed. Crush the salt in a mortar and pestle until fine, then sprinkle over the vegetables. Massage the salt into the vegetables with your fingertips for 5–10 minutes until they become watery and limp. Set aside for 45 minutes.
2. Lightly crush the peppercorns and fennel seeds in a mortar and pestle, then stir into the sauerkraut mixture. Transfer the mixture to the jars, packing it down firmly with your clean fist or the pestle as you go—there should be no air pockets. Pour any remaining liquid from the bowl over the vegetables; they must be fully submerged. Place a reserved cabbage leaf on top to cover, then use the reserved core and/or kale stalks to wedge it all below the surface. (Alternatively, use a fermenting weight.) Cover the jar with a clean, heavy cloth secured with an elastic band, or use a fermentation jar with the valve open—gases need to escape.
3. Leave the sauerkraut to ferment at room temperature for 10–14 days. Check occasionally; if the liquid rises near the top, remove a little. Ensure the vegetables stay submerged. After 10 days, taste the kraut and decide if you prefer it stronger or if it's ready. Once you like the flavor, seal the jar and refrigerate. It will keep chilled for up to 3 months. Once opened, consume within 1 month.