Indo-Thai Sauerkraut

Directions

1. Slice the cabbage and carrots julienne-style. Put into a big bowl. Save outer cabbage leaves and set aside.
2. Add caraway, cumin, and Thai chilis to the bowl.
3. Add 2 tbsp. of salt and massage into veggies for 3-5 minutes. The cabbage will release water, which will serve as the sauerkraut’s brine. Taste prior to packing; you may want to add more salt to your liking.
4. Take a handful of the vegetables and squeeze above the bowl. They are ready to pack when water easily releases from the vegetables once squeezed.
5. Pack the vegetables into a gallon glass jar. Cover veggies completely with brine in order to avoid molding.
6. Once packed down, take the outer cabbage leaves and layer them on top of the sauerkraut.
7. Weigh down the mixture and cover the vessel with a cloth and rubber band to keep bugs and dust particles out.
8. Wait a week, then taste your kraut. Wait longer if flavors need to develop more (ferments will work at different speeds depending on their environment. Temperature is a huge factor; most ferments thrive best at 68-76°F, and will ferment faster the warmer it is, and slower the cooler it is).
9. When the ferment tastes how you want it to, cover it with a lid and place in the fridge or other cold storage. Keeping the kraut cold slows the fermentation process, so the flavor remains consistent over time.