SAUERKRAUT RECIPE | Spicy Love Kraut

Ingredients & Equipment:

1 small green cabbage approx. 700g

1 carrot

1 small Daikon radish

1-2 Jalapeno peppers

2-3% Salt per vegetables Appox 20g Salt (Himalayan or Celtic Sea Salt)

Seasoning: Caraway seeds, 1 teaspoon Dill (Fresh dill alternatively 1 teaspoon of dried dill tips) Organic is a must in my opinion

1 Litre Good quality glass jar: I love the Fowlers-Vacola jar

Procedure:

Step 1: Follow procedure as per my previous simple sauerkraut recipe (Green-Love Kraut)

Step 2: Once massaging finished add chopped daikon, carrot and jalapenos & seasoning to the cabbage and mix through well

Step 3: pack into the jar nice and tight, leave a decent amount of space as the vegetables will rise as they ferment. You can put some kind of weight on the top to keep the vegetables under the brine if you like Leave at room temperature (ideal 18-22 Celsius) for 3-4 weeks before transferring to the refrigerator

Notes:

If you want to make a bigger batch just adjust the ratios accordingly.

Make sure all the utensils and jar are properly sterilised and thoroughly rinsed.

Put some nice music on, give the veges some love, don't rush, fermenting foods shouldn't be a choir, enjoy the process!

For a review of the different fermentingjars head over to the following link