Step 1

Remove outer leaves of cabbage. Slice the cabbage into quarters then remove the core. Shred cabbage and onion with a sharp knife or using a shredder.

Step 2

Cut carrot into small sticks.

Step 3

Remove seeds from the jalapeno and cut it into small pieces.

Step 4

In a large bowl, combine shredded cabbage and onion, carrot, jalapeno, salt and mustard seeds.

Step 5

Pound the mixture with a wooden spoon or massage it with hands until the juices are released and vegetables are soft. This will take 5-15 minutes.

Step 6

Pack the vegetables tightly into the glass jar. Keep pressing it slowly until brine is released and vegetables are submerged below the brine.

Step 7

Cover the vegetables with a fermentation weight to ensure the vegetables stay submerged below the brine during the fermentation process. Leave 1-inch at the top of the jar as vegetables will expand while they ferment.

Step 8

Seal the jar with a lid and leave it at room temperature away from direct sunlight to ferment. Fermentation will take around 3 weeks however start trying the ferment after a week. The longer spicy sauerkraut ferments the better and more mature flavor is created.

Step 9

Once the flavor is to your liking place sauerkraut into refrigerator or store in basement or root cellar.