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.
Times have been difficult for all of us over the last year. However, Michael & I have found a surprising blessing during the past year of restricted access to restaurants – an increased interest in home grown foods and a streamlined approach to quick and easy meals.
