Habanero Pepper "Spicy" Sauerkraut ?!!?? NO WAY this is good.
Sauerkraut made with the mash / paste left over from a pineapple habanero hot sauce ferment.
2 head of cabbage
2.5 tbsp kosher salt
habanero pepper mash (approx 5 tbsp)
Slice up the cabbage into small strips. Sprinkle about 2.5 tbsp of salt and mix. Mix every 35-40 for about 2.5hrs. You will notice a lot of excess water in the bowl. That is what you want. Rinse the cabbage.
Put the cabbage into the ferment crock, cover and weight down. Make up a 4% kosher salt brine. Cover all contents of the crock with 1.5 - 2 inches of brine.
Place lid on crock and fill the water lock. I use 8% brine instead of just water.
This ferment was probably done in about 3 weeks, but I left it for a month. It was worth the extra time. The habanero in the mix gives a nice heat, but talk about FLAVOR! We had brats for dinner, and the one quart jar is already gone! Good stuff!
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