Spicy Sauerkraut
Spicy Sauerkraut is the tastier way to enjoy naturally fermented cabbage. Full of flavor, probiotics and is the perfect condiment to boost your meals. Easy to make with different chili flavor variations.
Ingredients
- 1 medium cabbage about 1 kg
- 1 tablespoon salt non-iodized
- 1 clove garlic minced
- 1 onion chopped
- 1 carrot gratedl
- ¼ cup Gochugaru Korean Chili Flakes
Instructions
- Prepare Cabbage - remove the outer leaves of the cabbage, keep 1 cabbage leaf for later and discard the rest. Cut the cabbage into quarters, remove the core, and shred thinly, like you are making coleslaw. Place into bowl.
- Prepare Vegetables - chop onion, mince onion and grate carrot and add to bowl of cabbage.
- Add Seasoning - add salt and sprinkle with Gochugaru Korean Chili Flakes.
- Mix - put on some gloves and massage the cabbage mixture with your hands for about 5 minutes until it starts to release its liquids. Ensure ingredients and fully mixed through the cabbage.
- Cover - place a plate large enough to cover the cabbage mixture, over the cabbage. Put something heavy on it, like a jar filled with water over the cabbage mixture. This will add pressure to the cabbage to keep releasing the juices and keep it submerged in the brine. Allow to rest for about 1-2 hours to continue the process of liquids releasing.
- Fill and Cover - place cabbage mixture into a sterilized container (I'm using a glass jar). Pour any leftover brine into the jar. Cover with leftover cabbage leaf you set aside. Add filtered water if brine isn't covering the cabbage.
- Add Weights - place fermentation weights (or a heavy jar) on top of the cabbage leaf to keep cabbage submerged. Cover loosely with a tea towel to allow air flow.
- Ferment - allow the cabbage to ferment for at least 3-4 days at room temperature. Taste. If you like the taste more sour, continue fermenting until you are happy with the taste. I don't usually go longer than 1 week, but can ferment up to 3 weeks.
- Refrigerate - close jar with lid and keep refrigerated for up to 2 months. Check that it smells ok and there's no mould and tastes fine. Trust your stomach, if it doubt, throw it out.