This recipe, Roasted Jalapeno & garlic raw sauerkraut, also came from Practical Paleo, by Diane Sanfilippo. this recipe is soooo good. Its well worth the work.
I changed out Serrano peppers for the Jalapeno (hubby doesn’t like the flavor) and increased the garlic to the max.
Ingredients:
1 large head of green cabbage
2 Tablespoons of sea salt
2 large carrots
4 cloves of garlic
1-2 Serrano
black pepper
Directions:
Slice your garlic thin,
Slice the Serrano thin (remove seeds if you wish to reduce the spiciness)
Peel and reserve the dark green outer leaves of the cabbage.
Shred or thinly slice (I prefer the thin slices)
Place 1/3rd of the sliced cabbage into a large bowl and sprinkle 1 TBS of salt over the top. using your hands, squeeze the cabbage until water begins to come from it.
Repeat this process adding the next third of cabbage and 1/2 of the remaining TBL of salt, Work the cabbage well, mixing it with the previous batch. Add the last of the salt and cabbage and repeat. It takes a lot of squeezing and mixing, so be prepared to work out those arms. 😀
add in the peppers, shredded carrots and black pepper and mix well with your hands.
Fill 2 32 ounce mason jars evenly, pressing down on the mixture so its fully packed and water comes to the surface. It should cover the kraut and there should be 2 inches of air space above the water line.
using the dark outer leaves of the cabbage, wedge them inside the mason jar, pressing down so that the water raises above the dark cabbage leaf. This will hold the fermenting sauerkraut below the water line.
Set a shot glass on top of the dark leaf to add further weight and protect your hard work.
you want to set those jars onto a cookie sheet or pan, to catch any spill over as it ferments.
Store the jars in a secure, cool dark place where they will not be disturbed.
check them every day or two to make sure that the water level has remained above the vegetables and that no vegetables are coming into contact with air.
fermentation happens under the water so anything that floats to the top should be removed with a clean spoon.
NOTE: you may see some growth or mold like spoors on the top. This is normal, but you may still want to remove it with a spoon.
Note: if you need to add liquid to the jars, add some fresh water – but make sure that the liquid line is above the fermenting kraut.
Allow the fermentation time to take a full 2 weeks. after that, taste it from time to time to check the flavor. when it gets where you like it, seal it and store it in the fridge.
It can last several months like that – although it never makes it that long in my fridge.
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