I wanted to spice up my sauerkraut, so I made a batch with burdock root and shiitake mushrooms. Not only do these additions give the kraut a nice nutty flavor, they also boost its health benefits. Like sauerkraut, burdock has natural antimicrobial properties and promotes healthy digestion (in other words, it keeps you regular). Shiitake mushrooms help fight cancer and boost the immune system.
Here they are on the chopping block. Burdock, also called gobo, often comes with a little dirt still on it. It’s a good idea to give it a gentle but thorough brushing under running water before you prepare it. I’ve also found that the organic variety has a much more complex and pleasing flavor than the conventional root, which tends to grow large and woody.
Chop those babies up! Thin slices are best and I like to cut the root at an angle.
Mix them with your shredded cabbage, adding 3 tablespoons of salt per 5 pounds of cabbage. For more details on sauerkraut preparation, look back to the extra good kraut recipe. I tried to use a good amount of mushroom and root without overwhelming the cabbage, but there’s no perfect ratio between them. Use as much or as little as you like. Once you’ve got the veggies coated with salt, press them and then pack them in a jar or crock with a weight on top (see the kraut recipe for details and read the post on safely storing your pickle during fermentation for even more tips.
Here it is, a few weeks later and ready to eat.