Spicy Fermented Sauerkraut

September 19, 2011 | Posted in: Autumn Foods & Recipes, Foods & Recipes

Chop finely and put in a mixing bowl:
1/2 small head of cabbage
4 leaves of radiccio or red cabbage
1 ancho, anaheim or medium sized green pepper
1 apple
4 T. natural unprocessed salt
1 t.  Penzey’s Hungarian half sharp paprika
2 T.  Kim Chee with live cultures from the store (use one of which you like the flavor)

Stir well with a wooden spoon.  Take a potato masher or heavy wooden utensil and press the mix down against the bottom of the bowl,   It will begin to release juices.  Spoon the mix a little at a time into a clear quart jar, pressing it down as you go.  Pour the remaining juice in the jar, making sure to leave at least 1 inch of space at the top for expansion.  Make sure all cabbage is covered by juice–add a little more water if necessary.

Put the lid on tightly and let the jar sit at room temperature for 3 days.  Then you can put the jar in the refrigerator, and eat the sauerkraut.  You can add a number of different vegetables to enjoy the health benefits of fermented foods.   It is best to start with mostly napa or cabbage, as these are the easiest vegetables to ferment.  After you gain some experience, it is time to experiment!