I have been known to say that my husband has the hottest mouth there is, only to have the listener blush in astonishment to this statement. But it’s true in the very literal sense — he can eat just about anything spicy and says it’s simply not hot enough until his ears water or sweat.
With cabbage being something we nearly always have on hand, I had most of a head that needed to be used; therefore I naturally decided to make a spicy sauerkraut recipe for him, adding in elements from salsa for inspiration {you know, minus the tomatoes}.
For some reason, we always have a ton of cilantro in our house. I know a lot of people really don’t like it. We are not one of those families. And I think the addition is what really offsets this spicy sauerkraut.
I used these supplies and ingredients to make our spicy sauerkraut:
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- Quart canning jar +fermenting lid
- 1 tablespoon salt
- 1 red cabbage {Mine was not a whole one, but it was pretty large. I think it made 4 cups}
- 2 jalapeños {I left the seeds in because it’s how Chris likes it. I would be the weeny and leave the seeds out}
- 1/2 cup cilantro, diced and chopped
- 2 large cloves of garlic, diced and chopped
- 1 small yellow onion, thin sliced
For reference, I love this canning funnel. After using metal antique ones for years {which I adore} I really appreciate this one and how it sits on the outside of the rim. I just wish it wasn’t plastic.
The very first thing I always do when making sauerkraut of any kind is to peel away the first two layers of cabbage. I set one aside for later use. To me this is a very simple, important, but often overlooked step that I am teaching my kids.
I sliced my red Cabbage into approximately 2 inch pieces, placing it in an insanely large bowl. On top I sprinkled a tablespoon of pink salt for full coverage. Then I dug in with my hands crunching it up as best as I could.
It’s a good stress reliever on hard days. I recommend it.
Also I recommend definitely doing this step first — first because no hot stuff in it and second because it lets it sit and sweat while choppin’, dicin’, and otherwise cutting the other ingredients.
See my beautiful garlic? I have had it since harvesting this past fall and here I am in January using it up!
I find it oddly satisfying to gently slice up vegetables and then very finely chop them into tiny pieces. So I typically take my time. If I have the kids working alongside of me and helping then I will typically use a slap chop.
It’s to keep little hands safe from knives and spicy peppers. Otherwise, I use the slow and satisfying approach.
Unfortunately as I was dumping all of this spicy goodness into the cabbage bowl, my youngest came in and got jalapeño on his fingers and proceeded to touch his eyes. So I took a small break to use dawn soap and milk on his hands, rinse his eyes with milk, and make sure he was completely happy.
After getting it all done, I mixed it together and ladled it into a quart jar. Then with my handy-dandy mini rolling pin I got from the local asian market, I tamped it down.
I was able to fill and re-fill the jar 4 times from smushing all of the cabbage down.
The more I pressed into it, the more salt water it released, which of course, is essential in fermenting kraut, whether a spicy sauerkraut recipe or not.
At last, I pulled out the cabbage leaf I set aside and used it as a top seal for the sauerkraut. I don’t actually push it in with the weight because it would break the leaf. But I wanted to be able to show how the weight goes on top and once it’s set in place you can’t tell what’s what inside the jar.
I also take time to gently push down or pull away the remnants on the side of the jar to be inside the kraut brine.
And then I place it on out pantry shelf to be pulled out at a later date. At least 2 weeks is our norm, but mom brain means it’s usually longer. And in this case, that’s totally ok.
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Here are a few of the sauerkraut making tools I use and recommend
Spicy Vegetable & Cilantro Sauerkraut
An easy and spicy twist to traditional cabbage sauerkraut. Inspired by salsa and enjoyed by all!
Ingredients
- Quart canning jar + lid
- 1 tablespoon salt
- 1 red cabbage [Should be able to be cut into at least 3-4 cups]
- 2 jalapeños
- 1/2 cup cilantro
- 2 large cloves of garlic
- 1 small yellow onion
Instructions
- Peel away outer layers of cabbage. Set them aside for later.
- Slice and chop the Cabbage into approximately 2 inch pieces. Place in a large bowl and cover with salt.
- With clean hands, mash and squish cabbage to start breaking it down, letting the salt help release some of its water.
- Chop and dice jalapeños, cilantro, and garlic. Add them to the bowl.
- Slice onions into long, thin strips. Add them to the bowl.
- Mix everything in the bowl together and then with a ladle and canning funnel, scoop mixture into a jar. Fill it to the top and then using a tamper of some kind, firmly press cabbage mixture down. You will be releasing salt water as you continue to press down. Your final product should not need extra salt water if you are pressing firmly enough.
- Continue to fill and press down until everything is in the jar.
- Use a spatula to move all pieces on the glass to be submerged under the water.
- Lay one of the uncut cabbage leaves on top and place a weight on it to keep all of the spicy sauerkraut submerged.
- Cap with your choice of a lid.
- Place in a cool, dark area for 2-4 weeks depending on your desired level of fermentation.
Notes
Sauerkraut is more beneficial to your body the longer you can allow it to ferment. But at the very least, allow it to sit in an airtight container for a few days.
You don't have to have special weights, lids, or fermenting equipment but it can make the process easier. But I am a huge believer in using what you have!
Refrigerate after opening. Enjoy for several months or until it's gone. We had one half gallon sized jar last almost a year before we found mold on top.
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