Roasted Jalapeno & Garlic
- 1-2 jalapeno peppers
- 1 large head of green or red cabbage, shredded (set large outer leaves aside) the shredder on a food processor makes this easy
- 1 Tbs. unrefined sea salt
- 2 large carrots
- 2-4 cloves of garlic (depending on size)
- Black pepper to taste
- Place the jalapenos over an open gas flame or on a grill, turning every minute or so unit the skin is blackened and blistered. Remove the pepper from the heat and peel the skin off under cool running water.
- Slice the peeled peppers and remove the seeds to your taste (the more seeds the spicier the recipe will be). Set peppers aside.
- Place 1/3 of your sliced cabbage into a large bowl and sprinkle 1 tsp of salt over it. Using your hands squeeze and stir the cabbage until some of the water content begins to come out of it and the cabbage seems wet.
- Repeat this process adding the remaining cabbage and salt 1/3 at a time to the bowl. Squeeze and stir the mixture until you can see water running off the cabbage. This will take time and elbow-grease, so be patient.
- Peel and grate the carrots on a box grater or in a food processor.
- Peel and then finely slice garlic.
- Add the shredded carrots, garlic jalapenos and black pepper to the mixture and combine with hands.
- Fill the 2 jars evenly, pressing the mixture down so that water releases and raises above the line of the vegetables. Continue doing this until the jars are filled with about 2" of space remaining at the top.
- Wedge the large outer leaves of the cabbage you had set aside into the top of the jars so that the mixture is underneath it and the water level raises about the flat cabbage leaf. You will want to use a small pinch bowl or shot glass as additional weight to keep the mixture down (I use a shot glass filled with little stones for extra weight).
- Set the filled jars aside in a secure place at room temperature where they will not be disturbed. (I place in a cabinet in my basement).
- Check on your raw sauerkraut every day or two to make sure the water level remains above the vegetables and that no vegetable are touching the surface and coming into contact with air. The fermentation process happens under water, so if you do see anything touching the surface, use a clean spoon to remove it. If you need to add liquid to jars use fresh clean water.
- Allow the sauerkraut to sit for at least 2 weeks and taste it periodically as you wish to check on it.
- Once the sauerkraut tastes as you like it, place the lid on it and store it in the refrigerator. It will last for several months while refrigerated and will not continue to ferment further.