For this recipe, from Alissa Cohen, shred the cabbage with a knife, rather than in a food processor, so the cabbage comes out shredded rather than diced.
Ingredients:
- 3 cups apple cider vinegar
- 1 to 2 jalapeño chiles, stemmed
- 1½ tablespoons coriander seeds
- ½ head napa cabbage, shredded
- ½ head purple cabbage, shredded
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
Directions:
Put the vinegar, jalapeños, and coriander seeds in a Vita-Mix and blend to create the brine. Set aside. Combine the cabbage, salt, and pepper and thoroughly toss with the brine. Place in a ceramic bowl or large crock. Store at room temperature on the countertop for 5 days, stirring at least once a day. Transfer the sauerkraut to clean quart-size jars, cover, and refrigerate for up to 3 weeks. Sauerkraut makes a great addition to wraps and other sandwiches. If you want less heat, reduce the amount of jalapeño. No water is necessary in this fermenting process because of the high moisture content of cabbage and the use of salt in this recipe. Warmer weather will expedite the process. It’s ready when the cabbage has softened and there’s a slightly fizzy, slightly sour taste. Makes 8 cups.
