I first started making sauerkraut three years ago when a friend let me try her homemade sauerkraut. Sauerkraut is amazing with scrambled eggs, bratwurst, or just on a simple salad. I love the health benefits of adding fermented foods to my meals. Fermented foods are praised for their beneficial organisms (probiotics) and enzymes which all aid in proper digestion and gut health.
After researching various fermenting methods and learning that liquid whey could speed the fermentation process and provide added benefits, I began using this lacto-fermenting process. I prefer red cabbage because I've noticed the red cabbage stays crunchier after the lacto-fermentation process, but green cabbage works for this recipe as well. This recipe is inspired by Diane Sanfilippo's recipe from Balanced Bites. I loved the flavor profile of roasted jalapeño and garlic. Enjoy!
Roasted Jalapeño and Garlic Raw Sauerkraut
1 medium red cabbage, cored and quartered
2 tablespoons Celtic sea salt (add 1 extra tbs of salt if not using whey)
4 tablespoons of liquid whey*
2-3 jalapeños roasted, peeled, and chopped
3-4 garlic cloves minced
Slice cabbage using the slicing blade of a food processor or using a sharp knife.
Put the sliced cabbage in a bowl and add the sea salt.
Using clean hands, massage salt into the cabbage and let rest while prepping the jalapeños and garlic.
Roast jalapeños on the grill or pan and place blistered jalapeños into a brown bag to let cool. Peel jalapeños and place jalapeños and peeled garlic cloves into the food processor to chop into a paste. You may also use a knife and chop into a paste. Be careful to not rub eyes when touching jalapeños. Ouch!
Massage the cabbage and salt mixture until the the juice from the cabbage begins to pool at the bottom of the bowl.
Add liquid whey and continue to massage the cabbage mixture.
Add the garlic and jalapeño mixture to the cabbage and combine.
Put the cabbage and all the liquid into a glass jar. Make sure to pack the cabbage all the way down and allow the liquid to cover the cabbage. You'll want to keep about one inch space between the top of the vegetables/liquid and the top of the jar. Seal the jar and allow to ferment on the kitchen counter and away from direct sunlight. It will be ready in 2-3 days.
-This recipe is easy to double or triple.
-Feel free to use more or less garlic or jalapeños depending on your taste. I like mine spicy and usual double the amount of jalapeños and garlic.
-Allowing the cabbage and salt to stand for a few minutes helps draw the liquid from the cabbage creating more juice, which can be a delicious gut shot once fermented.
*Liquid whey can be easily made by straining clotted raw milk or raw kefir. You may also strain a good grass-fed yogurt. To strain, use a clean kitchen towel, colander, and glass bowl. Drape kitchen towel over the colander, then add the milk, kefir, or yogurt in the towel and strain. The milk solids can be used as cream cheese and the liquid whey will be in the bowl.