Embark on a culinary adventure into the art of fermentation with our tantalizing homemade spicy sauerkraut recipe! If you’ve been curious about fermenting but feel unsure about taking the first step, this flavorful creation is the perfect starting point. Unlike traditional sauerkraut, which may not appeal to everyone’s palate, our spicy variation introduces a delightful hint of heat that elevates its taste to new heights.
Imagine crisp cabbage, transformed by the tangy fermentation process, now infused with a subtle warmth that dances on your taste buds with every bite. It’s a flavor revelation that will leave you craving more and eager to explore further fermenting endeavors.
And for those looking to deepen their connection to their culinary creations, why not take the extra step and cultivate your own garlic? Our comprehensive guide to regrowing herbs at home offers valuable insights and tips, empowering you to nurture your own ingredients from seed to plate. With each harvest, you’ll not only enhance your dishes but also deepen your appreciation for the journey from soil to supper.
So, if you’re ready to embark on a journey of flavor exploration and culinary creativity, join us in the delightful world of homemade spicy sauerkraut and homegrown herbs. Your taste buds will thank you!
Wondering what to do after making your spicy sauerkraut? Here’s a German-style recipe I like making alongside some pork chops.
So easy to make and has some heat that anybody can handle
Sauerkraut: it’s a dish that sparks strong opinions – loved by many, dismissed by some. In my humble opinion, it’s not just a side dish; it’s a culinary cornerstone. Whether savored solo or paired with succulent pork chops or hearty sausages, sauerkraut holds its own on the plate. And for those embracing a vegan lifestyle, it stands tall as a satisfying meal in its own right.
But sauerkraut isn’t just about taste; it’s a powerhouse of gut-friendly goodness. Through the magic of fermentation, it teems with probiotics, those friendly bacteria essential for digestive health. So, indulging in a serving isn’t just a treat for your taste buds; it’s a boost for your belly too.
Enter spicy sauerkraut: a gateway to the world of fermentation for any aspiring home cook. Infused with the fiery kick of capsaicin, this variation not only tantalizes the palate but also brings along a host of health benefits. From boosting metabolism to reducing inflammation, capsaicin adds an extra dimension of flavor and wellness to your sauerkraut experience.
Simple Homemade Sauerkraut With A Spicy Twist
Equipment
- 1 Large Knife or Mandolin (a mandolin is much easier)
- 1 Glass Jar
- 1 Airlock
- 1 Bowl or Bucket
- 1 Fermenting Weight
Ingredients
- 1 head cabbage
- 3 % salt (I use sea salt)
- 2 fresh habaneros (any pepper will do)
- 2 cloves garlic
- 2 tbsp whole peppercorns
- 1 tbsp caraway seeds (optional)
Instructions
- Chop up your cabbage and peppers. How fine you want it is up to you. I like mine pretty thin. Some people take out the core of the cabbage, but I don’t. I feel that leaving the core brings a variety in the texture and still has flavor once it is fermented. If you do want to take core out, you can eat is as is for a snack or put it into a compost pile. I would highly recommend using a mandolin. They are extremely cheap and allow your cabbage to be cut much more consistently.
- Add the salt, garlic, peppercorns, and any other ingredients into your bowl. To get the correct amount of salt, first weigh your cabbage. If you don’t have a kitchen scale, then you can write down the weight when you buy it. Take your weight and add 3% salt. For example, if you weight is 1 kilo, you would add 30 grams of salt.
- Mix everything together with your hands. When the salt is pretty evenly distributed, start pounding. Pound it, mix it, squeeze it with your hands. The goal here is to release the water from the cabbage. After a little bit you will see coming out of the cabbage. Don’t toss it! you will need it later.
- Set the cabbage aside for about 15-30 minutes. This will allow more water to be extracted from the cabbage. You can either stop here or repeat the process. Remember that the consistency created here will be final. You can repeat this whole process until it is as hard or soft as you like.
- When you have achieved your desired softness, it’s time to put it in the jar. So take all of your cabbage and ingredients and put them in a jar. Push everything down with your hands or a food tamper. You will see more water coming out, and if it covers the top that’s great. If the top of the food is not covered, add some of the water that you hopefully didn’t throw away. If order for fermentation to take place and prevent mold, all the food needs to be covered.
- Now you need to weigh down the food. You have a couple of choices. You could use fermentation weights, which are very cheap and extremely useful if you will continue fermenting. If you don’t have fermentation weights, you could use a zip lock bag filled with water. Use any leftover water from the cabbage so if the bag happens to break, your ferment is not contaminated.
- Fermentation is an anaerobic process, meaning without oxygen. We achieve this by covering the food with a brine (the salted water we got from the cabbage) and using an airlock. An airlock allows air to be released from a container, but prevents air from going in. You can technically use a normal lid, but you will need to burp it (open the jar) everyday. The problem with this is that it can introduce bacteria (the bad kind) and mold to your ferment. Do yourself a favor and just buy some airlocks. They are cheap and be used over and over.
- Now we just wait. Put your ferment in a warm place and leave it alone. After a day or two you will start to see bubbles forming. This is perfectly formal and tells you that your sauerkraut is being fermented. How long you want to leave is is up to you. I would recommend one week at a minimum, but you can go longer. My record so far has been two months. The longer you leave it, the more sour it will get and the flavors will develop more.
- You can taste your sauerkraut daily after a week or two and stop the fermentation when it reaches your desired taste. To stop the fermentation replace the airlock with a normal lid and place it in the refrigerator. It will keep for months on end.
