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
- Shred the cabbage and put it in a large bowl.
- Dice the green onions and cilantro and add that to the cabbage.
- Mince the garlic and jalapeno and mix into the cabbage.
- 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.
- 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.
- 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.
- 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.