‘Kraut Three Ways

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When I came home from the Farmer’s Market with four heads of Napa Cabbage, I knew there was some sauerkraut making in my future.  If you’ve read my blog for a while, you probably know that my husband is a big fan of lacto-fermentation, and that I have a bit of a knack for pickle making.  I also really enjoy eating certain ferments in the mid-winter months, and sauerkraut is one of them.

Thing is, that sometimes plain old ‘kraut can be a bit, well, plain.  Sometimes you just want something a bit more zippy.

A few years ago, Brian took the pile of green tomatoes that we harvested before the first frost, added the ingredients of salsa, and a little cabbage, and made Salsa Kraut.  Wow! What a flavor!  All winter long we enjoyed this delicious condiment with enchiladas or rice and beans – basically anything that would taste good with salsa.

Another favorite is what is known as Spicy Kraut in our family.  Mix cabbage with indecent amounts of jalapeno peppers, and ferment.  Only Brian can handle this one in our family.

So take your pick:  ‘Kraut, three ways.

1.  Simple, yet satisfying PLAIN KRAUT

Slice, grate, or food process your cabbage of choice.
For every 5 lbs of sliced cabbage, sprinkle 3 tbsp. of salt over the top.
Mix it up, pack it tightly in a glass jar or ceramic crock, and let the wild fermentation begin!
When fermented to your liking, store in a cool place.
If you’d like to follow a more detailed plan, the Wild Fermentation website has a great recipe.

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 2. SALSA KRAUT

Chop the following:
Green Tomatoes
Onions
Cilantro
Jalapeno Peppers

For every 5 lbs of sliced veggies, sprinkle 3 tbsp. of salt over the top.
Mix it up, pack it tightly in a glass jar or ceramic crock and let ferment until desired flavor develops.
Store in a cool place.

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3. SPICY KRAUT

Chop and combine the following:Cabbage
Hot pepper such as jalapeno

For every 5 lbs of veggies, sprinkle 3 tbsp. of salt over the top.
Mix it up, pack it tightly in a glass jar or ceramic crock and let ferment until you’re happy with the flavor.
Store in a cool place.

Enjoy these delicious and nutritious recipes!

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Comments

  1. These look awesome!

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  1. […] compilation of cabbage uses would be complete without Sauerkraut. Here are three different recipes that include some zip and heat. It took me a little while to develop a taste for sauerkraut and I […]

  2. […] compilation of cabbage uses would be complete without Sauerkraut. Here are three different recipes that include some zip and heat. It took me a little while to develop a taste for sauerkraut and I […]

  3. […] compilation of cabbage uses would be complete without Sauerkraut. Here are three different recipes that include some zip and heat. It took me a little while to develop a taste for […]

  4. […] compilation of cabbage uses would be complete without Sauerkraut. Here are three different recipesthat include some zip and heat. It took me a little while to develop a taste for sauerkraut and I […]

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