‘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!

  2. I’m starting a batch of Spicy Kraut today. It’s genius, mixing two of my favorite flavors together. This is my first attempt at making any kind of kraut (or fermented food in general) so it should be interesting!

    • By the way, how long did you guys find that it took to properly ferment the spicy kraut?

      • Teri Page says:

        It’s really a matter of flavor, but check the taste after 5-7 days and see how you like it! If it is too crisp, or tastes like it needs a bit more tartness, then let it ferment for a few more days.

    • Teri Page says:

      Good luck with it! Definitely check out Sandor Katz’s website if you get stuck – lots of great tips there!

      • I checked out his sight and even downloaded his book. Started a batch of regular kraut for the family, and some spicy kraut for me. It’s a lot of fresh, healthy, living, organic sauerkraut for under $3. :)

        Have you tried any of the other recipes in his book? I’ve got a couple in mind, but I anted to make sure I got the simple kraut recipe right before I explored deeper into the wild fermentation.

        • Teri Page says:

          Oh, yes, we’ve tried many! My husband used to be obsessed with fermentation – really obsessed – and tried almost every kind of ferment he could get his hands on. Dairy ferments were particularly interesting!

          I’m a bigger fan of the more simple veggie ferments. We recently made a lacto-fermented hot sauce that is just incredible tasting. Here is the link: http://homestead-honey.com/2014/09/11/homemade-hot-sauce-recipe/

          • Ha! I totally forgot, but that’s actually how I found your website a few weeks ago. I was googling for good hot sauce recipes and found that article. Then I got caught up reading a bunch of your other posts and forgot how I’d gotten here. :)

            I guess I know what I’ll be doing next!

          • Quick Update:
            The Spicy Kraut is finally fermented enough and it’s AMAZING. And hot, really freaking hot. I’ll be enjoying some as a side dish to dinner tonight.

            The regular kraut is just about ready also, but I think I added too much salt so I’ve been diluting it slowly the past 2 days. Should be ready by the weekend for sure.

          • Glad it turned out well! My husband makes a huge batch this time of year and then enjoys it all winter long.

Trackbacks

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  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 […]

  5. […] is one of my favorite times to preserve food through lactic acid fermentation (think sauerkraut in all flavors and homemade hot sauce!), which is why I’m really excited to introduce you to a new […]

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