{"id":11510,"date":"2012-03-26T10:42:39","date_gmt":"2012-03-26T17:42:39","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=11510"},"modified":"2019-07-07T14:50:44","modified_gmt":"2019-07-07T21:50:44","slug":"hot-pink-jalapeno-garlic-kraut","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/hot-pink-jalapeno-garlic-kraut\/","title":{"rendered":"Hot Pink Jalape\u00f1o Garlic Kraut"},"content":{"rendered":"\n

If you know how to make sauerkraut<\/a>, you understand just how easy it is. All you need is cabbage, salt, and a little time. But sometimes you want to take your game up a notch and flavor your sauerkraut which is where this recipe comes into play: Hot Pink Jalape\u00f1o Sauerkraut made with red cabbage and plenty of garlic.<\/p>\n\n\n\n

\"How<\/figure>\n\n\n\n

It's a brilliant color that ranges from hot pink to purple, owing to the use of red cabbage instead of white, and it packs a wonderful heat and rich garlicky flavor. You can even add smoked sea salt to give the sauerkraut a smoky aroma.<\/p>\n\n\n\n

How to Make Jalape\u00f1o Sauerkraut with Red Cabbage<\/h2>\n\n\n\n

After you get your equipment together, you'll want to glove your hands or take extra care since the jalape\u00f1os in this recipe can irritate the skin. You'll sprinkle the red cabbage, jalape\u00f1os, and garlic with salt, kneading them together to break up the cellular structure of the vegetables, and then allow them to sit and wilt in the salt, before kneading them and packing them into your jar. Drop the weight into the jar and press down the cabbage and chilies so that the vegetables' brine completely submerges the jar's contents. Then ferment until the sauerkraut tastes pleasantly sour to you, about 3 weeks on the early side and 12 weeks on the longer side.<\/p>\n\n\n\n

Store your sauerkraut in the fridge for up to nine months.<\/p>\n\n\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n
16<\/span> servings (1 quart)<\/span><\/span><\/div>\n\n\n<\/div>\n

Hot Pink Jalape\u00f1o Garlic Kraut<\/h2>\n
Sour and hot, this sauerkraut packs the punch of jalape\u00f1o and garlic for a potent side dish or condiment that is resilient with flavor. I tend to pair it with pan-fried sausages or cooked lentils and beans.<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>