Ingredients
3 1/2 pounds red cabbage
3 cloves garlic
4 medium jalapeno peppers
1 tablespoon unrefined sea salt
Preparation
Wearing gloves to protect your hands from the volatile oils of the peppers, toss the cabbage, garlic, jalapenos and sea salt into a large mixing bowl. Knead the vegetables together by hand for 5 minutes until they begin to release their juices. Allow the shredded vegetables to rest a further 5 minutes, then return for 5 more minutes of kneading.
Layer the salted vegetables into a quart-sized fermentation jar or crock (find a crock online, and pack tightly until the brine created by the vegetable juice and salt completely submerges the shredded cabbage and peppers. Weigh down the vegetables with a glass weight sterilized stone or other heavy item small enough to fit within your crock, close and ferment at room temperature.
Taste after about 3 weeks and continue to ferment if the sauerkraut hasn’t achieved the level of tartness you prefer. Transfer to cold storage when sour enough for your liking and use within 9 months.
