{"id":1938,"date":"2019-04-29T07:18:21","date_gmt":"2019-04-29T11:18:21","guid":{"rendered":"https:\/\/myfermentedfoods.com\/?p=1938"},"modified":"2019-06-15T02:56:33","modified_gmt":"2019-06-15T06:56:33","slug":"spicy-sauerkraut-recipe","status":"publish","type":"post","link":"https:\/\/myfermentedfoods.com\/spicy-sauerkraut-recipe\/","title":{"rendered":"Spicy Sauerkraut Recipe – for Those Who Like It HOT"},"content":{"rendered":"\n
Sauerkraut – sour cabbage is a wonderful ferment for beginners. It is easy to make with two simple ingredients – fresh green cabbage and salt. You make spicy sauerkraut by adding your favorite spice like chili peppers or jalapenos. If you are a spice lover you can use habaneros – very hot chili peppers. <\/p>\n\n\n\n
To make spicy sauerkraut is easy. Firstly, get a green fresh medium size cabbage or two small cabbages. The fresher the cabbage, the more juice will be released during the pounding or massaging process. When possible try to source the cabbage from an organic shop or a farmer\u2019s market.<\/p>\n\n\n\n
Use a good quality salt which hasn\u2019t been chemically processed like sea salt, kosher salt or pink Himalayan salt. They are all equally good.<\/p>\n\n\n\n
Once you mix cabbage with salt and other vegetables and spices you will need to pounder the mixture with a wooden spoon or to massage it with hands to get the juices out. Be patient as this process takes 5-15 minutes depending on the amount of cabbage. Pack the mixture tightly in a glass jar or a ceramic crock. To keep the cabbage submerged below the brine use glass fermentation weights<\/a>. <\/p>\n\n\n\n Weights will stop the mold getting created at the top of the cabbage which can spoil the mixture. If you don\u2019t have fermentation weights you can place a small ceramic plate and put a clean rock on the top of it. Avoid using any sort of plastic objects. <\/p>\n\n\n\nClassic sauerkraut vs spicy sauerkraut<\/h2>\n\n\n\n