Southwestern Kraut


This ferment has all the crunch and tang of sauerkraut, with the added flavors of the southwest. This kraut lends delicious flavor, crunch, and probiotics to tacos, Mexican-flavored salads, beans, and any other south-of-the-border dish.


  • 2 heads of green cabbage
  • 2 bunches of green onions
  • 1 large bunch of cilantro
  • 4 garlic cloves
  • 1 jalapeno, seeded if less heat is desired
  • 1/2 teaspoon cumin
  • 4 tablespoons sea salt
  • Additional brine, as needed: 1 quart water plus 2 tablespoons sea salt


  1. Shred the cabbage and put it in a large bowl.
  2. Dice the green onions and cilantro and add that to the cabbage.
  3. Mince the garlic and jalapeno and mix into the cabbage.
  4. Sprinkle in the cumin and salt and mix well with your hands, massaging in the salt as you go. Pound with a kraut pounder or potato masher for five minutes to allow the juices to come out of the cabbage.
  5. Transfer to a half-gallon fermentation vessel, or two quart-size fermentation vessels. Pack down firmly using a clean fist, or a wooden spoon or pounder. The brine should come at least 1 inch above the level of the vegetables. If it doesn’t, add some of the additional brine as needed.
  6. Seal the jar with an airtight lid or a lid with an airlock system. If using canning jar lids, be sure to “burp” the jars as needed during fermentation.
  7. Place jars in a space that maintains a cool room temperature. Allow to ferment 7 to 10 days before transferring to cold storage.

Makes two quarts.




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