Feb 112014
 

Hot Pepper Garlic KrautIngredients for Hot Pepper Garlic Kraut

3 1/2 pounds red cabbage (shredded)
3 cloves garlic (minced)
4 medium jalapeno peppers (sliced thin)*
1 tablespoon unrefined sea salt

*If jalapenos are too spicy, you can substitute Anaheim, poblano, or red or green bell peppers.

Instructions for Hot Pepper Garlic Kraut

Wear gloves to protect your hands when slicing peppers. Toss the cabbage, garlic, jalapenos and sea salt into a large mixing bowl. Knead the vegetables together by hand for 5 minutes until they begin to release their juices. Allow the shredded vegetables to rest a further 5 minutes, and then return for 5 more minutes of kneading.

Layer the salted vegetables into a quart-sized fermentation jar, and pack tightly until the brine created by the juice and salt submerges the cabbage and vegetables.

Weigh down the vegetables with a sterilized stone or other heavy item small enough to fit inside. Close tightly and ferment at room temperature for about 3 weeks.

Taste after that time and continue to ferment if it’s not tart enough for you. Transfer to cold storage, and use within 9 months.

Read about the health benefits of fermented foods.

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