Top | late winter
(recipe, Sarah Gilbert)
We loved the pickled jalapenos with carrots and onions called "cortido" and I wanted to do a fermented version. Somehow I came up with this, and it was amazing. It's wonderful in potato soup.
- 1 medium or ½ large cabbage, cored and chopped small
- a few heads of bok choy, chopped, if desired
- several jalapenos, sliced thinly
- 3 large carrots, peeled and grated
- palmful of whole spices, including coriander, cumin and peppercorns
- 2 Tbsp. sea salt
- Prepare vegetables and place in large bowl, sprinkling with salt as you go.
- Toss vegetables and place in large crock or half-gallon glass jar.
- Using a kitchen implement of some sort (one of those French rolling pins, or a substantial wooden spoon, would be perfect; don't use metal unless it's really stainless steel), tamp your mixture repeatedly to let some of the water out of the cabbage. Do not use your fists; your knuckles will burn for days.
- Once you have gotten the mixture good and juicy, follow instructions in 'Wild Fermentation' or another online resource for sauerkraut (cover with plate and clean weight, then clean towel, set in cool place for a few weeks).
- Skim mold off every few days and let ferment for 2-4 weeks, until it smells right to you.
- Put in glass jars and store in fridge.