Spicy Sauerkraut

    This spicy sauerkraut was one of my first attempts at fermentation!


    • Cabbage
    • Carrot
    • Jalapeno
    • Salt


    1. 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!


    You guys have probably noticed I have been a lot more into fermentation recently, specifically from those kombucha posts a bit ago. I have been trying to experiment a bit more with it at home, and I recently went to a dinner put on by Boston Ferments that was super informative and kick-started my experimentation. We made sauerkraut right at the dinner to take home, but I of course went home and took a shot at making it myself. It came out super pungent and nice and spicy! Next on my list is kimchi!  There is another fermentation dinner next week, so if you live in the area and are interested you should grab tickets.

    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.