A few months ago I set up a green cabbage to ferment, and that’s exactly what happened! Tonight is the night that it’s going to be set free from its crock, spread over the bottom of a large Dutch oven, covered with turkey sausages, and made into yum! I’ll probably add some roasted potatoes on the side.

My own recipe was the simplest, just cabbage and salt, but here’s a special version you can make to take it to the next level. I’ll set up this one next. Warning: You must wear gloves to protect your hands from the capsaicin in the jalapeños, but if you do touch it by accident, do NOT touch your eyes afterward. These words of warning are brought to you by someone who’s been there and done that. Ugh — don’t remind me!

• 3 1/2 lbs. shredded red cabbage
• 3 cloves garlic, minced
• 4 medium jalapeño peppers, sliced thinly [if you’re feeling brave, leave in the seeds]
• 1 Tbsp. sea salt

Toss the cabbage, garlic, jalapeños and salt in large mixing bowl. Knead by hand for about 5 min, until the cabbage begins to release its juices. Allow to rest 5 min, then knead 5 min more.

Layer the cabbage mix into a quart-sized fermentation jar or crock and pack/punch down very tightly, until the brine (juice) covers the veggies. Lay a plate (that fits inside your jar) on top of the veggies, and then place a heavy weight such as a filled glass jar or sterilized stone on the plate to keep the veggies below the surface of the liquid. This is really important for fermentation, so add a little more water with a teaspoon of extra salt if necessary. Close the crock/jar, leave at room temperature, and allow to ferment.

Take your first taste after 3 weeks, and continue to ferment if the sauerkraut isn’t tart enough for you. Once you like it, place in the refrigerator or other cold storage, and use within 9 months. Makes 16 servings. This recipe comes from Jenny McGruther at nourishedkitchen.com. Thanks!