Spicy Pink Jalapeno Saurkraut

Spicy Saurkraut 2

An unhappy tummy is an unhappy person. At least with my personal experience.  Which is why I like to keep my gut happy.  Eating probiotics is one way to help with that.  So why is it important to have a healthy gut?  Well, a lot of your immunity lives in your gut. The healthy bacteria are important for you to stay healthy.  An unhealthy gut can cause inflammation in your body, acne, fatigue and cause your immunity to go down so you can be more susceptible to illness.  And I don't want that.  So I enjoy eating things rich in probiotics like sauerkraut.  I make my own at home and it is really easy.  I don't always make the same kind because I like to keep things interesting.

Spicy Saurkraut 1

Using purple cabbage is my favorite though because it makes the most beautiful pink saukraut!  The last batch I made was a spicy jalapeno and it was so good I figured some of you might enjoy it too so I decided to share the recipe.  I like this on top of my lunch salad as an added flavor or just on its own.  I have always been a fan of sauerkraut since I was young, but this is the best stuff I have had!  In case you would like a few more probiotic rich recipes, check these out:


Blackberry Lavender Kombucha

Raspberry Coconut Yogurt

Raw Raspberry Coconut Yogurt

Spicy Saurkraut 3

Spicy Pink Jalapeno Saurkraut

Makes 2 32 oz jars

1 large head red cabbage, 3 outer leaves reserved whole, and the rest thinly sliced or shredded

1 Tbsp sea salt

1 large carrot, cut julienne

1 garlic clove, sliced

2 tsp cumin seeds

2 tsp coriander seeds

4 jalapeno or chili peppers, seeded

filtered water as needed

1 large 8 cup jar with a wide mouth

In a large bowl, combine the sliced cabbage with the sea salt.  Massage with your hands, squeezing it until you get a good amount of water out of the cabbage at the bottom of the bowl and it is softened a little.  Mix in the carrot, garlic, cumin, coriander, jalapeno.  Place in the 8 cup jar, pressing out any air, and pour in the extra water at the bottom of the bowl.  Top with the reserved cabbage leaves.  If the water does not rise above the cabbage in the jar, pour filtered water over it so it does (you want all the cabbage completely submerged).  Put a weight on top of the cabbage leaves so that they stay submerged (I used a small prep bowl that fit inside the jar) you do not want the cabbage exposed to the air.  Cover the jar with a towel and place it somewhere where it will not be disturbed like in a closet (and you may want to set it on a tray in case it leaks a little).  Check it every few days to make sure it does not have any mold on the top, and if it does simply remove it with a spoon (the rest is ok as long as it is in the brine). After 7 days, it should be ready (or when it is fermented to your liking, I just find that mine is usually done after 7).  Place in jars and store in the fridge.

Print Friendly, PDF & Email
(Visited 280 times, 1 visits today)

Discover more from Fragrant Vanilla Cake

Subscribe now to keep reading and get access to the full archive.

Continue reading