Full flavor, heat, and healthy probiotics! This habanero-heavy sauerkraut is an absolute delight, and it is a good base to play around with flavors, if you want to mix it up a bit.
The recipe:
1/2 large red cabbage
3 bell peppers (500g or just over a lb after cutting out core/stem)
1/2 red onion (235 or just over half lb)
100g / 3.5oz peeled garlic
175g / 6oz habanero peppers, stems removed
Massage with 1tbs and 2tsp pickling salt (adjust quantities if you use other type of salt)
1tbs cumin seeds
1tbs coriander seeds
4 limes, juiced
top up jar with 2% brine (I needed 400g/mL filtered water and 8g pickling salt)
Ferment for around 2 weeks or to desired acidity. Refrigerate. Will last an extremely long time in fridge. Enjoy!
Fermentation crock: amzn.to/48nYlvn
Sauer Stones: amzn.to/48a3abj
Collapsible canning funnel: amzn.to/3ZimX6O
1 окт 2024
