Hot Pink Jalapeno Garlic Kraut

Hot Pink Jalapeno Garlic Kraut

• 3 1/2 pounds red cabbage (shredded)
• 3 cloves garlic (minced)
• 4 medium jalapeno peppers (sliced thin)
• 1 tablespoon Himalayan salt
• 2 tablespoons raw, organic whey

Wearing gloves to protect your hands from the volatile oils of the peppers, toss the cabbage, garlic, jalapenos and salt into a large mixing bowl. Knead the vegetables together by hand for 5 minutes until they begin to release their juices. Allow the shredded vegetables to rest a further 5 minutes, then return for 5 more minutes of kneading.

Layer the salted vegetables into a quart-sized jar and pack tightly until the brine created by the vegetable juice and salt completely submerges the shredded cabbage and peppers. Add the 2 tablespoons of whey. If there is not enough vegetable juice to cover completely, add a little filtered water. Cover with a lid and place on the counter for   3-7 days. Taste it every so often until desired flavor is achieved. Refrigerate.

This sauerkraut will keep in the refrigerator for months or even years.