Thai Chili Sauerkraut

Step 1

Remove the outer leaves of cabbage and set aside

Step 2

Cut the cabbage into quarters

Step 3

Remove the core and set aside

Step 4

Shred the cabbage

Step 5

Trim ends off of the carrots and peel

Step 6

Shred the carrots

Step 7

Trim the ends of the thai chilis and cut in half

Step 8

Place half of the cabbage in a large bowl and add half of the salt

Step 9

Massage the cabbage until it begins to sweat

Step 10

Add the remaining cabbage and salt repeat the massage process

Step 11

Add the shredded carrots to the shredded cabbage and combine

Step 12

Put a layer of cabbage and carrots in the jar and pack down

Step 13

Add a couple of thai chili pepper pieces

Step 14

Repeat steps 12 and 13 until the jar is nearly full, being mindful to pack down each layer

Step 15

Cover vegetable mixture with a layer of cabbage leaves (the outer pieces that you set aside)

Step 16

Then place pieces of the core on top to keep the vegetable mixture submerged in brine

Step 17

Cap the jar and let sit for approximately 1 month

Step 18

Move to cold storage