Pink Jicama Chipotle Cabbage Sauerkraut
"Sauerkraut - The Original Probiotic Superfood"
Sauerkraut Basic Recipe:
1-2 tablespoons of Unprocessed Salt (i.e. Sea salt, Pickling salt, Himalayan salt... etc)
You'll also need:
1/2 of a Green Cabbage
1/2 of a Red Cabbage
2-3 tablespoons of Unprocessed Salt
1/2 of a medium sized Jicama
1 small thumb of Ginger
5 cloves of Garlic
1 teaspoon of ground Coriander
1 teaspoon of Chipotle Powder
1/2 teaspoon of Ground Cumin
Wash your mason jars and utensils thoroughly.
Shred the cabbage, jicama, apple, ginger, garlic and carrots as finely as possible. I used a food processor with slice blade for cabbage and shred for everything else. You can use a knife if you prefer.
Sprinkle the mixture of vegetables with salt and massage thoroughly. The volume of the vegetables will decrease. Let the mix sit for about an hour so that the vegetables will release more water.
After an hour, massage the mixture til the vegetables feel as though they've softened up. There will be a lot of liquid at the bottom of the bowl. Add the spices and mix well.
Put the mixture into mason jars. There was enough for two large jars. Make sure to fill them with the liquid at the bottom of the bowl. Push the mixture down as much as possible, compress tightly into the jar. The water should completely cover the whole mixture. If there isn't enough water to cover the mixture, then add more water til it's all covered up.
Take your cheese cloth and cut it into a square that will fit over the mouth of the jar. Take out the top of the lid. Place the cheese cloth over the mouth of the jar and then use the tight fitting plate to close over the cloth.
***You don't want to close it with a regular lid, the jar could explode from the gas produced if you do.***
Place the jars into a dark room or closet at room temperature for about 7 days. Check on it everyday just in case it starts to leak liquid. If the cheese cloth gets soaked from the gases, feel free to replace it.
After 7 days, smell the sauerkraut before eating, it should smell sour. Make sure there is no mold. If it smells off or looks bad, don't eat it.
Keep the completed sauerkraut refrigerated.