Comments on: Hot Pink Jalapeño Garlic Kraut

By: Jenny McGruther

Jenny McGruther — Mon, 31 Mar 2025 18:34:05 +0000

In reply to Monika. Well-made kraut should always have enough brine. If it's not making enough, it usually means your cabbage is old and a bit dried out, or you didn't massage the cabbage enough. Not to worry! Just mix 2 T salt into 1 quart water and pour over until the cabbage is completely submerged.

By: Monika

Monika — Sun, 30 Mar 2025 18:28:21 +0000

Hi, this is my first time trying this recipe, and I don't have nearly enough brine. Should I top it with water, salted water or what? Please let me know and thanks! I'm looking forward to it as it smells so good already 🙂

By: 4waystoyummy

4waystoyummy — Tue, 11 Jan 2022 15:12:31 +0000

This is the most beautiful sauerkraut I have ever seen. I'll have to try it!

By: Jack Lucker

Jack Lucker — Sun, 21 Feb 2021 16:30:00 +0000

Really like this ferment. Going to start a new batch today.

By: Catherine

Catherine — Mon, 18 Jun 2018 23:34:18 +0000

I can't find organic jalapeños . Would you use conventional?

By: Trudy

Trudy — Sun, 26 Nov 2017 22:54:15 +0000

Happy Weekend after Thanksgiving! Cooking my Turkey tonight or tomorrow I have it marinating in a spice mixture. First I am making Sauerkraut, two batches one with Green Cabbage, Pineapple, Ginger, Turmeric, Himalayan Sea Salt, Apple Cider Vinegar; in an open Crock about a gallon and half size. I used two glass lids to seal it, one smaller fits inside to weight the Cabbage Mixture, and one upside down on top to seal sort-of an air lock. It still allows air and gases to escape. I put it in an aluminum Pie Plate for run-overs. Placed it in a corner of my Kitchen Counter that is cool, & dark. I added a barrier to close out ambient light. An added Bonus: I will enjoy the Pineapple shots when it is done working! :-) Maybe with some Coconut Vodka! Second Batch: 'Pink Kraut' I have had a Purple Cabbage in the frig for too long waiting to do this! So glad to discover this recipe! I love Jalapenos, Garlic, and this seems to be the perfect recipe for me! I have a "Utensil Crock" a little smaller than the one above. When I discovered this recipe I cleaned and sanitized that crock with my newly made spray cleaner! Recipe: 1 Cup each White Vinegar, Purified water; three drops each Tea Tree Oil, Eucalyptus Oil, Lavender Oil! Shake it up and spray! It Smells Super! I sprayed the cooking area with it, the cutting board, knifes, etc. just to keep any possible spores at bay. I will rummage around for lids to fit inside and out. Cannot wait to taste this Ruby Jalapeno Garlic Concoction! Years ago I made Sauerkraut from cabbage I grew in my rural quarter acre garden. I put the Kraut in quart Mason/Kerr Jars, wrapped them in newspaper, and slid them into a closet in the box the jars came in. I made 12 jars. None of it exploded, or even dripped over! The Recipe was from 'Organic Gardening' magazine. At that time I was living in the back country of Salmon, ID. Great food/condiment for the Winter!

By: Kimberly

Kimberly — Sun, 13 Aug 2017 22:28:55 +0000

This has become a favorite at our house too, thank you!

By: Jenny

Jenny — Wed, 22 Feb 2017 01:55:38 +0000

In reply to Gina Dorn Niebur. I'm SO glad you like it! It's our family's favorite.

By: Gina Dorn Niebur

Gina Dorn Niebur — Wed, 22 Feb 2017 01:34:06 +0000

This kraut is just amazing. I made a batch in late summer with a fresh cabbage from the farmers market and my garden jalapenos and it was good, but then the jar got pushed to the back of the fridge and you know, 6 months go by. We finished the batch tonight at dinner and two of my kids asked for four helpings. I mean, are you kidding me? Starting another batch tomorrow. I think the extra long time in cold storage just made it.

By: Lynda

Lynda — Tue, 08 Dec 2015 20:03:15 +0000

In reply to Nan. I've put just 1 tsp of salt w/ a small head of cabbage and a couple of carrots and after "massaging for 5 mins on/off for about 30 mins; I filled the mason jars with the veggies and then poured kefir whey to the top. I thought it was the best tasting sauerkraut I ever had. I'm going to make another batch this weekend using, red cabbage, 2-3 carrots, thinly sliced ginger root, and garlic. Wish me luck! :D