Yield: 1 quart
Ingredients
- 1 head green cabbage (or red if that is what you have)
- 3 carrots (grated)
- 1 onion (thinly sliced)
- 2 jalapeños (thinly sliced)
- 1 tsp. fresh lime juice
- 1 ½ tbsp. kosher salt
Directions
In a large glass bowl, mix together all grated and sliced veggies together with lime juice and massage with salt.
I have a small crock that I use when making small batches. If you do not have a small crock, use a glass quart canning jar.
Let your veggies sit in your bowl massaging them until you have enough liquid to cover them when you put them in your jar there should be enough brine (liquid) created to cover the cabbage shreds. If there is not enough brine to cover the cabbage, mix extra brine (dissolve 1 tbsp. with 2 cups water) and add it to the jar/crock until the cabbage shreds are covered. Use a weight to hold the vegetables underneath the brine. Cover jar/crock with a cheesecloth or another breathable cover to keep dust and bugs from entering your ferment. Store at room temperature, ideally between 60 and 75°F.
This is a quick ferment. We like ours fermented for about 5 or 6 days but you can check yours along the way and see how fermented you like yours. Be sure to check on the ferment every few days to make sure the brine remains over the cabbage and that no mold is growing. If the brine is low, press down the weight to bring the brine back over the ferment. If there is not enough brine, add more to the jar. Once fermentation is complete, store in glass, jar and refrigerate.
Variations: For more heat add pepper flakes or more jalapenos
