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 tsp. cumin
- 4 Tbsp. 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 clean hands, massaging in the salt. Pound with a Cabbage Crusher or other pounding tool for 5 minutes to allow the juices to come out of the cabbage.
- Stuff the cabbage mixture into a clean glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover vegetables.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the kraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.