Using the old fashioned way of fermentation, this easy sauerkraut recipe uses hot peppers and red cabbage for a new spin on an old favorite.
Prep Time 15minutes
Ingredients
1headred cabbage
2Tablespoonscanning/pickling salt
6jalapeƱosor hot pepper of your choice
1white onion
Instructions
Wash, core and shred cabbage. Place in a large bowl.
Sprinkle salt on cabbage and use hands to massage it into the shredded cabbage. Let sit for 5 minutes so juices can start to release from cabbage.
Thinly slice onion and place in a separate bowl. De-seed (or don't if you want it more spicy) jalapeƱos, thinly slice and add to bowl with onions. Mix them up a bit.
Now that cabbage has sat for 5 minutes, go back and massage and squish the cabbage with your hands. The goal is to release as much juice as possible, as this will be your brine. Leave 5 more minutes and massage again, if needed.
Add onions and peppers to cabbage and hand toss. Add it to a 1/2 gallon jar, packing it in as you go. Pour brine from cabbage into jar. If it doesn't completely cover the mixture, top off with a distilled water.
Use a weight to keep cabbage completely submerged under brine and add jar lid. Place jar on a plate with a lip (gasses will escape causing liquid overflow. It's normal). Let sit in a cool dark place for 3 to 6 weeks, or until desired taste is reached.
Store in an airtight container in fridge for months.