Recipe: Jalapeño Cilantro Lime Kraut
We make a lot of sauerkraut. In the beginning, it was pretty straightforward stuff (think German beer garden with really fresh ingredients). Kraut would go on just about everything we ate. But we eat lots of things--different cuisines, different proteins, preparations, you name it.
Kraut should be as varied as the food you cook. So we started experimenting... A lot. And we found that spicy, herb-filled kraut can elevate the simplest dishes. It can turn a side dish into a glorious meal. Don't believe us? Take crispy rice. Top it with Jalapeño Cilantro Lime Kraut and a soft-boiled egg, and you have a healthy bowl of goodness for any time of day.
The flavor combinations in this kraut are fantastic and will surely wow even your most fermentation-skeptical friends. Plus using napa cabbage gives it a really fun texture that's closer to some of our favorite Asian ferments.
- 1 head napa cabbage
- 1 1/2 tablespoons kosher salt
- 2 jalapeños, thinly sliced
- 1/2 cup cilantro, chopped
- 1/2 lime peel, thinly sliced
Remove and discard any outer damaged or wilted leaves from the cabbage. Reserve one large leaf. Quarter the cabbage and remove the core. Cut each quarter crosswise into 2-inch-wide strips. Regular green cabbage works great in this recipe as well but should be thinly sliced.
In a large mixing bowl, combine your shredded cabbage and salt. Massage the salt into your cabbage for 8-10 minutes, cabbage will soften and release liquid. Add in jalapeños, cilantro and lime peel. Toss to combine.
Pack the cabbage into your fermentation jar tightly using your hands and pressing down with your fist. Add all liquid released from the cabbage.
Trim the reserved cabbage leaf into a circle (you can use the base of jar or the lid as a guide). Place on top of the packed cabbage and then add the fermentation weight. You want the packed cabbage to be completely submerged when weighted. If liquid levels are low you can top with a brine by dissolving 1 teaspoon salt to 1 cup water.
Let ferment for 1 week at room temperature out of direct sunlight. Transfer finished kraut to jars and move to the refrigerator. Kraut will keep refrigerated for at least 2 months.