Edna’s Fermented Cabbage Kraut

Years ago, my Aunt Edna and Uncle Pap were visiting and she made Saur kraut in the frying pan mixed with chopped onions. Based on that experience we now use our homemade fermented cabbage, along with red onion and jalapenos for some kick. Great on Reubens, brats, or as a nice side by itself.

Ingredients
Fermented Cabbage
1 head of green cabbage (2-2.5 lbs.)
3.5-5 tsp kosher salt (based on taste)
This will fill two Mason jars.

Edna’s Saur Kraut
10 oz fermented cabbage
4 tbsp tsp red onion chopped
2 tbsp jalapeno or similar chiles
1 tbsp olive oil. (For two servings)

Fermented Cabbage

Remove the outer leaves from the head, then thinly slice/chop the cabbage. Place the sliced/chopped cabbage in a metal bowl and sprinkle the salt on. Thoroughly mix the two ingredients and let rest for about an hour.
Spoon the cabbage/salt mixture into clean/sterilized 32 oz Mason jars (I sterilize them in the oven at 220 °F for 10 minutes and allow them to cool). We use the compression spring lids to keep everything from floating up, and they have a vent for the gasses.
Place these jars into a cool dry place and check in two to three days to vent pressure then reseal, move to the refrigerator, and let stand for at least two weeks. If cabbage is exposed in the jars add brine solution (1 tsp salt per cup water) to recover.

Edna’s Saur Kraut

Using tongs place the cabbage into a wide nonstick pan in a thin layer, leave the center open and drop the onions and jalapenos there, then cover them with the olive oil. Allow to cook for about 3-5 minutes on medium heat.
Once the cabbage starts to dry out stir everything together, then cook another 3-5 minutes, stirring often, until the vegetables just start to soften, and the cabbage may begin to brown slightly. Remove from the heat and serve.