Spicy Sauerkraut

• 3 pounds cabbage, shredded or sliced into very fine ribbons

• 3 Aji Rico peppers, finely sliced into rings

• 1 TBSP salt

It’s important to have a scale to weigh the cabbage after it’s shredded or sliced, instead of basing the weight on the whole cabbage with the core still inside. You can make this in any volume, it’s just important to weigh out the cabbage, and then use the amount of salt based on the weight of the cabbage. For instance, if you have 4 ½ pounds of cabbage, you would use 1 ½ TBSP salt.

Mix the shredded cabbage, sliced aji rico peppers, and salt together in a bowl. Instead of pounding the cabbage to get the liquid out, I use time: I let all that sit while I clean up the rest of the project, and then a bit longer if I need more liquid. Then I pack the shredded veggies tightly into a crock or jars, and pour all the extra liquid equally over all my fermentation containers. You want to make sure that liquid covers the veggies. If it doesn’t you will need to pack them in tighter to get more of the liquid to release.

Let sit in a cool, dark place for a week or more. Enjoy!