Background: Years ago, my when visiting my Aunt Edna and Uncle Pap, she would make a Saur kraut side in the frying pan mixed with chopped onions. She used store bought jarred kraut and rinsed it well before starting. I’ve taken her process and included the use of our homemade fermented cabbage along with jalapenos to add some kick. I use this 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).

Ingredients Kraut: 10 oz fermented cabbage; 4 tbsp tsp red onion chopped; 2 tbsp jalapeno or similar chiles; 1 tbsp olive oil. (For two servings)

Steps: 

Fermented Cabbage

  1. 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.
  2. Spoon the cabbage/salt mixture into clean/sterilized 32 oz Mason jars (I sterilize them in the over at 220 F for 10 minutes and allow to cool). Place a leaf on the top of each jar and put the lid on.
  3. Place these jars into a cool dry place and check in two to three days to vent pressure then reseal 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. Refrigerate opened jars after use.

Edna’s Kraut

  1. 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 and cover them with the olive oil. Allow to cook about 8 minutes on medium heat and once it 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.

Fermented Cabbage