1/2 head of cabbage, thinly sliced
2 carrots, peeled and thinly sliced
1 jalopeno, seeded and thinly sliced
1 tablespoon oregano
1 tablespoon red pepper flakes
3 tablespoons salt
1. Thinly slice all the veggies and add to the plastic or ceramnic container you will store the kraut. A 2 gallon container is plenty big enough.
2. Add oregano, red pepper flakes and salt to the veggies and stir very well to coat
3. Place a smaller tupperware filled with water on an extra cabbage leaf to create a barrier. Once the salt starts to extra the liquid from the veggies, it will eventually cover this and protect the kraut from bacteria. If you don't have it covered by about 1 day, you can add water to cover the veggies.
4. Let sit at least four days to marinate
5. As you want to eat it, remove it from the container and serve.
Great work Jill!
ReplyDeleteYou can also serve it as a side salad.
Goes great with beef stew.
Thanks Gosia!!
ReplyDelete