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
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.
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.