Hot Pink Jalapeno Garlic Kraut

 

Also excellent with pink January King cabbage

Sour and hot, this sauerkraut packs the punch of jalapeno 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.

 

Ingredients

• 3 1/2 pounds red cabbage (shredded)
• 3 cloves garlic (minced)
• 4 medium jalapeno peppers (sliced thin)
• 1 tablespoon unrefined sea salt

Instructions

1. Wearing gloves to protect your hands from the volatile oils of the peppers, toss the cabbage, garlic, jalapenos 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 5 minutes, then return for 5 more minutes of kneading.
2. Layer the salted vegetables into a quart-sized fermentation jar or crock (find a crock online, and pack 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 sterilized stone or other heavy item small enough to fit within your crock, close and ferment at room temperature.
3. 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.

 

 

 

Read more: http://nourishedkitchen.com/hot-pink-jalapeno-garlic-kraut/#ixzz2hLIwQg8F