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.
Keyword: cabbage, chilies, garlic
Servings: 16servings (1 quart)
Author: Jenny McGruther
4medium jalapeñosstemmed, seeded and finely chopped
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.
Make a Smoky Jalapeño Garlic Sauerkraut by using smoked sea salt instead of plain sea salt.