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SPICY CILANTRO LIME SAUERKRAUT RECIPE

Spicy Cilantro Lime Sauerkraut Recipe



This spicy cilantro-lime sauerkraut has quickly become a favorite. Lightly spicy and packing a fantastic citric punch, this spiced sauerkraut is an easy variation on traditional sauerkraut that's guaranteed to catch the attention of anyone expecting run-of-the-mill fermented cabbage.

As a bonus, it pairs well with some foods that aren't traditional sauerkraut partners. Adding this spicy sauerkraut to some rice and beans or a pork taco hits all the right notes for dishes that might not already have a probiotic punch.

The fermentation process dials down the spiciness of the peppers, so feel free to add additional peppers if you want a fermented cabbage product closer to kimchi levels of spiciness. Of course, even the same species of peppers can vary greatly in their heat levels, so a little experimentation will go a long way!

SPICY SAUERKRAUT INGREDIENTS:

  • 1 medium head of cabbage
  • 1 tablespoon of quality salt, we recommend fantastic Celtic Sea Salt.
  • 2-4 serrano peppers
  • 2 limes, zest and juice only
  • 1 bunch of cilantro
  • 3% brine, if needed, to top up jars (1 teaspoon Celtic Sea Salt in 1 cup of water)

SUPPLIES FOR SPICY SAUERKRAUT:

RECIPE: SPICY CILANTRO LIME SAUERKRAUT

 
    1. Start by shredding the cabbage into ribbons. A mandolin makes this easier and delivers a more consistent result, but a sharp kitchen knife works just fine.

      These are about 1/4 inch ribbons, but thicker or thinner strips will ferment the same, just changing the consistency of the final sauerkraut.

    2. Strip the cilantro from the stems and roughly chop it. Thinly slice the serrano peppers and zest the limes.

      Add the cilantro, serrano peppers, lime zest, and salt to the sliced cabbage. I like to use a giant pot for this to make sure I have plenty of room to mix all the ingredients.



    3. Now dig right in there and mix this all together. We're trying to evenly incorporate the ingredients, but more importantly, we want that salt to cover all of our cabbage ribbons. That salt will force the cabbage to release its water creating the brine we'll be using to ferment our spicy sauerkraut.

      After it's thoroughly mixed, let it rest for 15 minutes. Add the lime juice and stir it around one more time.Now you can start to pack the cabbage mixture into your fermenting jars.



    4. Using something heavy, like a pickle packer, smash that cabbage mixture tightly into the jar, a layer at a time. The goal is to eliminate any air pockets and force the juice out of the cabbage. This will ensure that the finished jar is completely filled with brine and leave no place for mold to form.

      Once it's packed down, make sure the cabbage is completely covered with brine. Top up with your brine mixture if needed.Once done, add a fermentation weight and fermentation lid. We absolutely love these pickle pipe lids. They're easily washable, last forever, and you don't have to mess with a water airlock, but any fermentation lid should work.



    5. Now let it ferment for 1 to 3 weeks. You can let this ferment for longer or shorter depending on the final result you're looking for.

      The best practice is to start testing in about a week and see if you like the flavor. We loved it so much at 7 days that we stopped the ferment then, but temperature plays a big role, so pull yours when you love it!Once it's ready, transfer it to the fridge for storage. It should be good for months, but it barely lasted 2 weeks at our house.



SPICED LIME CILANTRO SAUERKRAUT NOTES:

  • You can easily adjust the spiciness of this dish by adding or removing peppers. You can also adjust by changing the types of peppers. Jalapeños would add a great flavor and a little less heat, while something like a habanero pepper would add more heat and a little fruitiness.
  • We found sauerkraut to be a great addition to Mexican-style foods, but could also work well with Thai or Asian-inspired dishes.