In today's video, I'll demonstrate how to make a Latin American style kraut. I'll let it ferment and in a future video I'll share how I use it as well as discuss the benefits of eating fermented foods.
Latin American Inspired Kraut with Red Cabbage
1 head red cabbage (about 2 lbs)
2 carrots, shredded
2 shallots
2 sprigs marjoram (or oregano) chopped
2 t dried oregano
1 jalapeno
approximately 4-5 t of kosher salt
1 large vessel - such as a Mason jar
1 kitchen scale
1 large bowl 1 medium bowl
Food processor is optional
Sharp knife
Disposable food prep gloves are optional - I've placed a link to purchase them on Amazon. I will receive a commission at no extra charge if you use this link. https://amzn.to/3snS39b
Weigh the cabbage before starting. For every 1/2 lb, you'll use 1 t of salt. Cut the cabbage into quarters and remove/discard the core. Cut each quarter up into small pieces. The pieces don't need to be uniform as they will soften. Place in a large bowl and sprinkle the salt. Mix well and set aside. As you work on preparing the other ingredients, the cabbage will start to "weep" - moisture will start to come out of it. This is normal and desired! Grate the carrots and place in another medium sized bowl. Mince shallots and marjoram, measure oregano and add. I recommend food prep globes for slicing and de-seeding the jalapeños. Once you've finished preparing the vegetables, return to the cabbage and massage it vigorously for 3 minutes until it is noticeably softer. Add the vegetable mixture to the cabbage and combine. Place in a large mason jar or in 2 medium mason jars. Push the mixture down into the jar so that the brine (liquid) covers the mixture. A ladle is perfect for this. I use a small mason jar with a lid as a weight. Note: it's easy for these jars to get stuck because the lid is so close to the size of the large mason jar! I cover mine with a cloth and make it a point to push the mixture down into the brine multiple times throughout the day. Within hours there should be enough brine to cover the vegetables. You may use a cabbage leaf and a weight to ensure that all of the kraut is completely covered by the brine (liquid). If the cabbage is uncovered it will form mold! Leave on the counter, covered with a cloth for 7-10 days and then taste it -- if you want it more tart/fermented, you may leave it longer. Otherwise, it can go into the fridge where it will last 6 months.
Here is a link to my video on how I use the kraut and how eating fermented foods is beneficial. https://youtu.be/re0nkYfETB4
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