Uploaded July 2019 | Updated September 2026, 2 weeks ago

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A hybrid Habanero Sauerkraut delivering a FRUITY, SPICY, FUNKY and CRUNCHY fermentation . This is an outstanding sauerkraut that goes well in salads, hot dogs, kebabs, sandwiches or on it's own!

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For this recipe I used:

1 large cabbage, core removed and with the outer leaves removed but saved for later
3 large carrots peeled
1 onion peeled
4 habanero chillis (to personal taste / spice level)!
2% salt to vegetable ratio (20g salt to 1 kilo vegetable). I use a natural sea salt

3 excellent reference books for learning more about fermentation:

The Art of Fermentation by Sandor Katz - amzn.to/2GvzvhU

Wild Fermentation by Sandor Katz - amzn.to/30RdH88

The Noma Guide to Fermentation (Foundations of Flavor), Rene Redzepi and David Zilber - amzn.to/2SGawNH

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