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Roasted jalapeño and garlic raw sauerkraut is a probiotic condiment with real personality — crisp cabbage and carrots fermented under their own briny juices. Roasted jalapeños and sliced garlic run through the whole batch for a smoky, spicy kick. Two to three weeks of patient fermenting and you have jars of living, tangy kraut that lasts for months.
Pro Tips
- Squeeze and massage the cabbage with salt one-third at a time until the water genuinely releases. That brine is what keeps everything submerged and safe during fermentation.
- Keep the vegetables pressed below the water line at all times — the large outer cabbage leaves and a clean shot glass or pinch-bowl make perfect weights.
- Check the jars every day or two. Surface growth is normal and easy to manage: remove anything touching air with a clean spoon and top up with fresh water if needed.
- Roasting the jalapeños first tames their raw bite and adds smokiness. For the nightshade-free version, leave them out entirely.
Frequently Asked Questions
How long does this sauerkraut need to ferment?
At least 2 weeks, tasting periodically. When the tang reaches your liking, lid the jars and move them to the fridge where fermentation slows right down.
How long does fermented sauerkraut keep?
Several months refrigerated. It will not continue fermenting meaningfully in the cold — just keep the vegetables under the brine.
Is it normal to see mold on top?
Some surface growth around the top of the liquid is normal in home fermentation. Remove it when you see it and keep everything submerged below the brine.
How can I vary the flavor?
The recipe suggests adding ginger for a different twist, or making a simple caraway-seed version with just 1 tablespoon of caraway seeds instead of the garlic and jalapeño.
Recipe Card
Ingredients
Method
- Place 1/3 of your sliced cabbage into your large bowl and sprinkle 1 tablespoon of the salt over it.
- Using your hands, squeeze the cabbage until water begins to come out of it.
- Repeat this process, adding the remaining cabbage and salt 1/3 at a time to the bowl. This will take time and elbow-grease, so be ready to get your hands involved.
- Add the shredded carrots, garlic, jalapeños, and black pepper to the mixture and combine with your hands. Fill two 32-ounce mason jars evenly, pressing the mixture down so that water releases and raises above the line of the vegetables with 2 inches of air-space remaining at the top. Wedge the large outer leaves you had set aside into the top of the jars so that the mixture is pressed below and the water level raises above the leaf. A shot glass or ceramic or glass pinch-bowl serves nicely as additional weight to keep the mixture held securely down.
- Set the filled jars aside in flat pan or dish with an edge so that if there is any spillover you keep it contained. Store the jars in a secure, cool, dark-ish place where they will not be disturbed.
- Check on your raw sauerkraut every day or two to make sure that the water level has remained above the vegetables and that no vegetables are coming into contact with air. The fermentation process happens under water, so if you see anything touching the surface, use a clean spoon to remove it. You may also see some growth or mold form around the top of the liquid—this is normal, but it’s best to remove it when you see it. If you need to add liquid to the jars, add some fresh water to make sure that everything is below the water line. The weights should help a lot with this. Allow the sauerkraut to sit for at least 2 weeks and taste it periodically.
- Once the sauerkraut tastes as you like it, place the lid on the jar and store it in the refrigerator. It will last for several months while refrigerated and will not continue to ferment further.
