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TIPS & RECIPES- January 2018
Spicy Southwestern Sauerkraut
This flavorful take on sauerkraut is great on fish tacos, with chips in place of salsa or on top of anything that needs a little more zing. Lacto-fermentation gives this dish a delicious dose of probiotics to help you treat your gut to some beneficial microflora.
One head green cabbage
1.5 tablespoons of canning or kosher salt
3-4 jalapeño or Serrano peppers (remove seeds for less heat)
¼ cup cilantro
¼ cup green onion
1-quart Mason jar or fermentation crock
2 cloves garlic
Remove outer leaves from the cabbage head and set them aside.
Finely Shred the remaining cabbage and place in a mixing bowl.
Sprinkle salt over cabbage and vigorously massage the salt into the cabbage to release moisture.
Let it sit for 20-30 minutes, the salt will draw more liquid from the cabbage.
Mince the jalapeños, green onion, cilantro, and garlic.
Add the minced peppers, green onion, cilantro, and garlic to the cabbage and mix.
Tightly pack the cabbage mixture in the Mason jar. Pack it down until all of the vegetables are beneath the liquid. When the jar is fully packed, leave about an inch of space at the top of the jar.
Use the outer leaves to help push the cabbage under the brine. Add weight to the top of the leaves. You can use a sanitized river rock, or other items to hold the kraut under the brine. This will allow fermentation to take place and keep mold from forming.
Screw the lid onto the jar loosely so gas can escape as fermentation proceeds. Store in a cool shaded place on the counter for 7-10 days.
During fermentation, the sauerkraut will bubble and the brine will turn cloudy. When scum appears, skim it off the top. This scum is normal, and not harmful.
Remove the weight and leaves to taste test. Replace them if you continue to ferment.
When you are satisfied with the flavor, serve, and keep refrigerated.
—Courtesy of Patrick Block, owner and founder of Barrio Brinery, 1413 W Alameda, 505-699-9812
Originally published in the July 2015 Evolving in Santa Fe.