March 9, 2015
Julienne peeler is my favorite kitchen utensil. Jalapeno, carrot, cabbage. And salt. Lots of salt. Massage this for a good 15 minutes. If you are using spicy ingredients like I did, you might want to use gloves. When you squeeze it lots of liquid should be pouring out. Pack it into a jar and press it down. Make sure all the liquid gets in there! Press it down so the liquid line is above the cabbage. Keep it pressed and let it ferment for a few weeks. You can taste it along the way and whenever the flavor is good for your personal preferences you can put it into the fridge. I put this onto a hot dog because duh, but it is great for all of your sauerkraut needs! Super pungent with that nice kick from the jalapenos.
- The ratio here is unimportant which is why I didn't list amounts. Shred the ingredients and mix them. Salt well and taste to make sure there is a nice level of salt. Massage the veggies with your hands until it is very wet, about 15 minutes. Pack into a jar and weigh it down so the liquid is above the solids. Let it sit at room temp for a few weeks until it tastes nice and pungent. Transfer to a jar with a lid and put it into the fridge. Serve!