Sauerkraut...with a Kick
Fermenting vegetables is pretty easy and has been done for centuries! There is a healthy and beneficial bacteria present on the surface of cabbages and when broken down and contained creates a natural fermentation process. Cabbage is well known to help with digestion and sauerkraut contains the same helpful probiotics found in yogurt.
Our spicy sauerkraut has a little kick and is perfect as a side or condiment on burgers and hot dogs.
Want something a little more traditional? Follow this same process below with just the cabbage and salt and add in a tablespoon of caraway seeds immediately before adding to the jar.
2 heads green cabbage
2 bunches green onions
1 large bunch cilantro
4 garlic cloves
1 chili pepper (jalapeno peppers work great but select a variety based on how spicy you want your sauerkraut)
1/2 tsp cumin
4 tbsp saltYou will also need:
- clean mason (jelly) jar with air tight lid
- pounding tool
- Shred cabbage and place in a large bowl.
- Dice onions and cilantro, mince garlic and chili pepper and add to cabbage.
- Sprinkle cumin and salt into cabbage and mix well. Make sure that the salt is mixed throughout.
- Use a pounding tool to break down the cabbage for about 5 minutes, the cabbage will release its liquid.
- Place cabbage into the mason jar and add water if needed to make sure that the cabbage is completely submerged.
- Let sit at room temperature for about three days. The longer the sauerkraut ferments the stronger the flavor will be.
- Move to the refrigerator after opening.