This is a traditional Salvadorian Kraut with a lime flavor. It's easy to make and yields about 1 quart of kraut that lasts for weeks in the fridge. You can eat it as a side dish but it is also perfect wrapped in a tortilla with beans and meat. I love it on my pulled pork sandwich for that extra crunch and burst of flavor.
Ingredients:
510 grams of green cabbage shredded (3.4 cups)
115 grams carrots, thinly sliced (1 large carrot)
85 grams white onion, thinly sliced (1/2 large onion)
Zest of 1 lime or 2 T. lime juice.
12 grams salt (2 tsp.)
30 grams jalapeno, thinly sliced (1-2 jalapeno's depending on taste)
Directions:
510 grams of green cabbage shredded (3.4 cups)
115 grams carrots, thinly sliced (1 large carrot)
85 grams white onion, thinly sliced (1/2 large onion)
Zest of 1 lime or 2 T. lime juice.
12 grams salt (2 tsp.)
30 grams jalapeno, thinly sliced (1-2 jalapeno's depending on taste)
Directions:
- In a large nonreactive bowl, combine the cabbage, carrots, onions, lime and salt. Do not put the jalapenos in right now.
- Work the salt into the vegetable using your hands for about 2 minutes. Basically you want to squish and massage the vegetables so they start releasing their liquid.
- Use a wooden spoon to stir the jalapenos into the shredded vegetable mixture.
- Use your hands to pack the slaw tightly into a quart mason jar. A wide mouth jar works best so you can get your hand in there and rally pack it down.
- Once all of the slaw is packed into the jar, push it down, the liquid brine should just cover the vegetables.
- Secure the jar with an airlock and allow to ferment up up to 2 weeks. You can begin tasting to do tasting after 3 days.
- When to your liking refrigerate for long-term storage. It will not last long in the fridge it's a wonderful side dish or topping.
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