Hot Pink Jalapeno Garlic Kraut
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 1/2 pounds red cabbage (shredded)
3 cloves garlic (minced)
4 medium jalapeno peppers (sliced thin)
1 tablespoon unrefined sea salt
Instructions:
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.
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.
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.
From nourishedkitchen.com