Though you may associate it with fatty sausages and hot dogs, sauerkraut is more nutritious than you might think. The fermented veggie is immune-boosting gold in addition to making almost everything taste better. This lemon garlic habanero sauerkraut is pleasantly spicy, sour, and super savory. Make a huge batch and eat some at every meal!
Lemon Garlic Habanero Sauerkraut [Vegan, Gluten-Free]
- 1 head cabbage
- 1 tablespoon sea salt
- 1-3 habanero peppers, finely minced (number of peppers depends on how spicy you like it)
- 1 lemon, finely sliced (remove seeds but you can leave the peel on)
- 2 cloves garlic, minced
- Remove the outer cabbage leaves and set aside. Shred cabbage in a food processor or finely slice using a mandolin or sharp knife.
- In a large bowl, sprinkle the salt over the cabbage and massage it with your hands until the cabbage starts to break down and release moisture. This usually just takes a few minutes.
- Mix in the lemon, habanero, and garlic.
- Portion sauerkraut into one large jar or a few smaller ones. Leave at least an inch of room at the top of each jar. Press firmly down so that all the air bubbles rise and the liquid rise to the top. The kraut should be covered with liquid but if you need more, simply add 1 teaspoon of salt to 1 cup of warm water and dissolve. Pour as much salt water as is necessary on your kraut.
- Cover and set aside to ferment for anywhere from 1 week to a few months. Check the kraut often for the first few days to make sure its still packed down and covered with water.
This recipe can easily be doubled or tripled.