Spicy Sauerkraut
This spicy sauerkraut is a quick and easy way to add some heat to your meals. It's made with just a few simple ingredients, and it's ready to eat in just 5 days. The caraway, fennel, and mustard seeds add a complex flavor to the sauerkraut, while the red pepper flakes give it a nice kick. This sauerkraut is perfect for topping hot dogs, brats, or sandwiches, or it can be served as a side dish.
Sauerkraut is a fermented cabbage dish that has been around for centuries. It is thought to have originated in China, and it was brought to Europe by German immigrants in the 16th century. Sauerkraut is a popular food in Germany, Austria, and other parts of Central and Eastern Europe. It is typically made with white cabbage, but green cabbage can also be used. The cabbage is shredded and then fermented in a brine solution. The fermentation process gives sauerkraut its characteristic sour flavor. Spicy sauerkraut is a variation on the traditional recipe that adds some heat to the dish. This recipe uses red pepper flakes to give the sauerkraut a nice kick. The caraway, fennel, and mustard seeds add a complex flavor to the sauerkraut. This sauerkraut is perfect for topping hot dogs, brats, or sandwiches, or it can be served as a side dish.
Spicy Sauerkraut Spicy Sauerkraut Spicy Sauerkraut Spicy Sauerkraut
Prep time: 15 | Cook time: 5 | Serves: 4
Ingredients
  • 1 Head Green Cabbage (sliced thinly)
  • 1 tbsp Pink Himalayan Salt
  • 1 tsp Caraway Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Mustard Seeds
  • 1 tbsp Crushed Red Pepper Flakes
  • 1 cup filtered Water
Instructions
  1. Place the shredded cabbage into a large bowl and salt to draw out the moisture. Let sit for at least one hour.
  2. Rinse and strain the cabbage and then place it into a glass jar.
  3. In a small saucepan over medium heat, toast the caraway, fennel and mustard seeds until fragrant. Set aside.
  4. Add the remaining ingredients to the jar. You may use a heavy brine weight, or simply smash the cabbage into the liquid so that it stays submerged.
  5. Cover with a cheesecloth and secure with a rubber band. Store at room temperature.
  6. Every day, press down on the cabbage to ensure it stays submerged in the liquid.
  7. After 5 days, transfer to the refrigerator for up to two weeks.
  8. Enjoy as a condiment or a side dish.
Why It Works
  • The salt draws out the moisture from the cabbage, which helps to create a briny environment that is ideal for fermentation.
  • The caraway, fennel, and mustard seeds add a complex flavor to the sauerkraut.
  • The red pepper flakes give the sauerkraut a nice kick.
  • Fermenting the sauerkraut for 5 days allows the flavors to develop and mellow.