From Traditionally Fermented Foods by Shannon Stonger ($21.95, Page Street Publishing, 2017)
- 2 medium heads cabbage, shredded finely
- 2 c packed, rough-chopped cilantro
- 3 Tbsp sea salt
- 8 green onions, diced
- 2 jalapeños, seeded and chopped
- 6 large garlic cloves, minced
- Combine all ingredients in a large bowl. Mix well with hands to combine.
- Pound cabbage with a mallet or potato masher to release juices. Alternatively, allow to sit, covered, for 1 hour to allow juices to be released.
- Pack cabbage mixture and its juices tightly into 1 half-gallon-size jar or 2 quart-size jars with screw-on lids, leaving at least 2 inches of headspace. Add the fermentation weight of your choosing (ceramic or glass disks used for fermenting can be purchased). Check that brine is above level of fermentation weight. If it’s not, mix 1 cup of water with 11/2 teaspoons of salt and pour this brine into jar until fermentation weight is completely covered. Cover jars with lids.
- Place at cool room temperature (60° to 80°F, optimally) and allow to ferment for at least 3 weeks. During the first 5 to 7 days, burp jars by quickly opening them to release the built-up gases that result from fermentation. To do so, carefully and quickly open jar, listen for release of gas. Close jar back up with just a bit of the gases still remaining inside.
- After 3 weeks, kraut is ready to use or move to cold storage such as in a root cellar, basement, or unheated room. Use within 6 to 12 months.
This ferment is great on tacos of all kinds but also works well with beans, salads, and quesadillas, and alongside stir-fries.
Per serving: 34 Calories, 2 g Protein, 8 g Carbohydrates, 3 g Fiber, 306 mg Sodium, ★★★★★ Vitamin C, K, ★ Vitamin B6