Homemade Sauerkraut with Jalapeño | StupidEasyPaleo.com

Homemade Sauerkraut with Jalapeño

Homemade Sauerkraut with Jalapeño and Collard Greens is a spicy twist on this gut-friendly food.

Homemade Sauerkraut with Jalapeño | StupidEasyPaleo.com

Making homemade sauerkraut with jalapeño pepper and collard greens may sound a bit out of the ordinary, but the flavor combination is pretty darn awesome. The jalapeño pepper gives it a bit of kick (and you can customize how hot it is) along with a punch of nutrition (like phytonutrients, vitamin C and folate) from the collard greens.

Why’s Homemade Sauerkraut So Awesome?

It’s easy to make, promotes gut health and is really easy to make at home. The type of fermentation used for homemade sauerkraut is called lacto-fermentation; Lactobacillus bacteria produce the familiar tangy flavor that kraut aficionados love.

One tip: use caution when handling hot peppers and if you have particularly sensitive skin, you may want to use gloves. I didn’t have any when I went to make this homemade sauerkraut so I put my hand in a small ziptop baggie instead.

Materials for Homemade Sauerkraut with Jalapeño & Collard Greens

Homemade Sauerkraut with Jalapeño | StupidEasyPaleo.com

Homemade Sauerkraut with Jalapeño & Collard Greens

Course: Side Dish
Cuisine: Gluten-Free, Paleo, Veggies, Whole30
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 32
Calories: 5 kcal
Author: Steph Gaudreau

Homemade Sauerkraut with Jalapeño & Collard Greens has a bit of kick and a punch of nutrition. It's easy to make following these easy steps!

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Ingredients

  • 1/2 large head cabbage sliced thinly (about 4 cups)
  • 3 large collard leaves sliced thinly
  • 1 jalapeño pepper seeded and minced
  • 1 tbsp sea salt

Instructions

  1. Thinly slice the cabbage, and put it in a large bowl.
  2. Remove the tough center stem from the collard leaves and thinly slice them. Add them to the bowl.
  3. Prepare the jalapeño pepper: if you want more heat, leave the inner membrane and seeds intact. For a milder flavor, remove the inner white membrane and seeds. Remember not to touch your face or any other sensitive bits until you wash your hands. Add to the bowl.
  4. Mix all the veggies in a large bowl and sprinkle with the salt. Use your hands to squeeze and crush down the veggies until they are slightly wilted.
  5. Load into two pint-sized Mason jars, packing down the veggies firmly.
  6. Once all the veggies are loaded, if the liquid doesn’t completely cover them, mix 1 cup of water with 1 teaspoon of salt in a cup and pour enough in the jar to cover the veggies. You may want to find a small jar to weight down the veggies (if using wide-mouth Mason jars, a 4 oz. jelly jar will fit).
  7. Leave uncapped and cover with a kitchen towel. Keep in a dark cabinet for 1-2 weeks. Check on the liquid level every 1-2 days and top it off if it’s dropped with more salt water (1 cup water : 1 teaspoon salt).
  8. It’s done when the veggies have reached a tart flavor that’s pleasing to your palate – usually 7-14 days depending on climate. Some folks let their sauerkraut ferment far longer. It’s really up to you!
Nutrition Facts
Homemade Sauerkraut with Jalapeño & Collard Greens
Amount Per Serving
Calories 5
% Daily Value*
Sodium 218mg9%
Vitamin A 10IU0%
Vitamin C 0.6mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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37 Responses

  1. As with anything I leave in a closet for a week or two to ferment., I’m afraid I would poison myself with it lol. I’m going to try it however, if I die I blame you 🙂 Your page is awesome however!

    1. Hi David…not to worry! The bacteria make an acidic environment that keep other growth at bay. Sometimes a bit of mold will form on the top but you can scrape it off and continue on. At the very least, there are some good store-bought brands like Bubbies.

    2. So thankful for your recipe it looks delicious and I am AIP girl now for 3 months . Thankyou so much ! Am I allowed to share this recipe with my daughter in law that has been Paleo for 3 years ? Believe it or not my Kefir water recipe was her first culture. She would love this! I follow Lauern G whom I admire so much! Thankyou from Darlene in Ohio the Buckeye State

  2. What a great idea, another great use of collard greens. I keep a crock of sauerkraut brewing at all times, it will be great to have some variety! thanks…

  3. i actually HAVE made homemade sauerkraut before and then ate it a lllllllll within the week after it was done fermenting. love the recipe! can’t wait to give yours a try 🙂

  4. Dumb question: how to you use this? It looks delicious, but my only experience with sauerkraut is kraut with sausages. Broaden my horizons!

    Thanks!

    1. I love it on anything and everything. Sometimes I just eat it from the jar. You could put it on burgers or serve it along with eggs in the morning (I do this). The sky’s the limit!

    1. Hi Luke…I use 1 cup of water mixed with 1 teaspoon of salt. You can make more or less depending on how much liquid you need.

      (It was embedded in one of the steps near the end).

      Cheers!

      1. I am confused as well. I saw the part about adding salt water but it said to do that if there wasn’t enough liquid to cover the cabbage. What’s the first liquid you talked about?

        Here’s step 6: Once all the veggies are loaded, if the liquid doesn’t completely cover them, mix 1 cup of water with 1 teaspoon of salt in a cup and pour enough in the jar to cover the veggies.

        1. Hi Tara. When you first squeeze the cabbage together with the salt, it will produce some moisture / liquid (unless the cabbage is quite old, in which case they can be very dry). That’s the liquid I first mentioned. You’ll likely need to make more brine to cover the cabbage completely.

    1. Hi Katherine! Great question (I made this recipe before I started measuring EVERYthing)…it was about 1 – 1.5 cups.

      1. Starting my second batch today, which I will most definitely double, this recipe is AMAZING! Would you use the same process to make homemade pickled jalapeños? (Without the cabbage and collards of course)

          1. Ooh I didn’t even think about that!! Would fermented jalapeños have the same probiotic benefits as other fermented stuff? I’d love to know how to do both a quick pickle and fermentation! Thanks!

            1. Fermented jalapenos would indeed have probiotics. A quick pickle is usually done with vinegar and spices, heated, and then poured over the veggies. You let them sit until they take up some of the pickling liquid.

  5. How long can you keep this out of the refrigerator? If it ferments, do you need a special top for the Ball jars to let the air escape?

    1. Hi Maria,

      You have to keep it out of the refrigerator to allow the sauerkraut to ferment when you first start it. If not, you’ll not get enough good bacterial growth. You do not need a special top.

      1. So I’ll assume that once the fermenting is considered complete, everything migrated to the fridge?
        I have simple plastic, screw top lids for my regular mouth jars, haven’t seen any for the wide mouths though, so I would still use a lid and ring.

  6. Do do you have to refrigerate sauerkraut after it’s fermented and what would happen if you seal the lids and don’t refrigerate it?

      1. Thank you, will have to give this some serious thought. Not sure I like the sound of “bitter”. Will let you know if I try this version.

  7. We Southerners make collard kraut and then mix it (usually half and half) with regular kraut before serving so you can vary it to your taste. Unfortunately I have not been able to find a supplier anymore of the straight kraut in a form that does not require refrigeration. What else would need to be done to fix it so it did not need refrigeration? Can you freeze it?

    1. The only kraut that’s shelf stable is the kind where it’s been pasteurized and all the beneficial probiotics have been obliterated.

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Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

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