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    » Home » Recipes » Fermented Vegetables » Hot Pink Jalapeño Garlic Kraut

    Hot Pink Jalapeño Garlic Kraut

    Posted: Mar 26, 2012 · Updated: Jul 7, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    If you know how to make sauerkraut, you understand just how easy it is. All you need is cabbage, salt, and a little time. But sometimes you want to take your game up a notch and flavor your sauerkraut which is where this recipe comes into play: Hot Pink Jalapeño Sauerkraut made with red cabbage and plenty of garlic.

    Jump to Recipe

    How to Make Jalapeño Sauerkraut with red cabbage and plenty of garlic.

    It's a brilliant color that ranges from hot pink to purple, owing to the use of red cabbage instead of white, and it packs a wonderful heat and rich garlicky flavor. You can even add smoked sea salt to give the sauerkraut a smoky aroma.

    How to Make Jalapeño Sauerkraut with Red Cabbage

    After you get your equipment together, you'll want to glove your hands or take extra care since the jalapeños in this recipe can irritate the skin. You'll sprinkle the red cabbage, jalapeños, and garlic with salt, kneading them together to break up the cellular structure of the vegetables, and then allow them to sit and wilt in the salt, before kneading them and packing them into your jar. Drop the weight into the jar and press down the cabbage and chilies so that the vegetables' brine completely submerges the jar's contents. Then ferment until the sauerkraut tastes pleasantly sour to you, about 3 weeks on the early side and 12 weeks on the longer side.

    Store your sauerkraut in the fridge for up to nine months.

    Rate this Recipe
    5 from 2 votes
    16 servings (1 quart)

    Hot Pink Jalapeño Garlic Kraut

    Sour and hot, this sauerkraut packs the punch of jalapeño and garlic for a potent side dish or condiment that is resilient with flavor. I tend to pair it with pan-fried sausages or cooked lentils and beans.
    Prep Time30 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 3½ pounds red cabbage shredded
    • 5 cloves garlic minced
    • 4 medium jalapeños stemmed, seeded and finely chopped
    • 1 tablespoon finely ground real salt

    Instructions

    • Wearing gloves to protect your hands from the volatile oils of the peppers, toss the cabbage, garlic, jalapeños 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 20 minutes, then return for 5 more minutes of kneading.
    • Layer the salted vegetables into a quart-sized fermentation jar or crock, and pack them tightly until the brine created by the vegetable juice and salt completely submerges the shredded cabbage and peppers. Weigh down the vegetables with a glass weight, close the crock tightly, and then allow your cabbage to ferment at room temperature and away from direct sunlight until done to your liking.
    • Taste after about 3 weeks and continue to ferment if the sauerkraut hasn't achieved the level of tartness you prefer. Transfer to cold storage when sour enough for your liking and use within 9 months.

    Notes

    Make a Smoky Jalapeño Garlic Sauerkraut by using smoked sea salt instead of plain sea salt.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

    Use the Right Equipment

    To keep mold and stray microbes away from your hot pink jalapeño garlic sauerkraut, you'll want to make sure you're using the right equipment.

    A mason jar fitted with an airlock is perfect for allowing the carbon dioxide that builds up during fermentation to escape while keeping the oxygen that feeds mold out.

    Similarly, a glass weight helps to keep your cabbage fully submerged during fermentation which keeps it safe and in optimal conditions.


    Try these fermented vegetable recipes next

    • Homemade Sauerkraut Recipe
    • Kimchi
    • Fermented Carrots
    • Fermented Beets
    « Matsoni
    Homemade Bouillon »

    Reader Interactions

    Comments

    1. 4waystoyummy says

      January 11, 2022 at 7:12 am

      5 stars
      This is the most beautiful sauerkraut I have ever seen. I'll have to try it!

      Reply
    2. Jack Lucker says

      February 21, 2021 at 8:30 am

      5 stars
      Really like this ferment. Going to start a new batch today.

      Reply
    3. Catherine says

      June 18, 2018 at 4:34 pm

      I can't find organic jalapeños . Would you use conventional?

      Reply
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