Three Siblings Kitchen (TSK)

Cabbage season is coming to an end here in Pensacola. Yesterday morning, I ran to the farmer’s market with the intention of grabbing enough cabbages to make a final kraut until next winter.

The market was bare bones for cabbage. One vendor had small ones going for $2 each. I asked for 7 of them and told him I was making kraut. He cut me deal and sold me his uglier cabbages for $1 each.

Plain kraut is just fine by me but I wanted to mix up this final batch. I’ve never made “spicy” kraut before and another vendor had green onions. I chopped onions, garlic, and a few serrano into the mix.

Due to the volume of cabbages, I split the mix three ways. I have a regular jar going, a “spicy” batch, and a small mix of the two.

I don’t have any experience with fermenting with heat (other than serranos in pickled red onions). I’m not sure if the heat will be dulled out or increased by the ferment. The batch should run a couple weeks and then I’ll post an update!