Ingredients
- 2 medium heads cabbage, shredded finely
- 2 cups packed, rough-chopped cilantro
- 3 Tbsp sea salt
- 8 green onions, diced
- 2 jalapeños, seeded and chopped
- 6 large garlic cloves, minced
Prep Time:
3 weeks fermentation time
Number of Servings:
Makes 2 quarts (Serves 16)
Recipe Source:
Traditionally Fermented Foods by Shannon Stronger ($21.95, Page Street Publishing, 2017)
Directions
- 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.
- Prepare to ferment:
- 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 1 1⁄2 teaspoons of salt.
- Pour this brine into jar until fermentation weight is completely covered.
- Cover jars with lids.
- Fermentation:
- 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.
Notes
- This ferment is great on tacos of all kinds, but also works well with beans, salads, and quesadillas, and alongside stir-fries.
Nutrition Info:
34 Calories, 2 g Protein, 8 g Carbohydrates, 3 g Fiber, 306 mg Sodium, ★★★★★ Vitamin C, K, ★ Vitamin B6
