Fermented Mango Sauerkraut

Makes: 2 liter Jar



Ingredients

2 Heads of Cabbage
5 Carrots
1 Red Onion
2 Mangoes
2 tsp Red Pepper Flakes
~5 tsp Salt (or to taste)

Tips: When preparing the ingredients it is easier to work with half a batch at a time. This recipe can also be halved to fill smaller jars.







Prepare the Vegetables
1. Shred cabbage with knife or mandolin slicer
2. Julienne the carrots into small strips and cut these strips into ~ 1.5" pieces
3. Slice the onion
4. Cube the mangoes

Directions
Combine the vegetables in a large bowl and sprinkle with salt. Mix and crush the vegetables together to bruise the cabbage and release the juices. Mix in the mangoes and red pepper flakes.

Using a funnel, fill the fermenting jar with the mixture. Crush and compact the mixture as much as possible into the bottom of the jar. Make sure that all of the mixture is covered by liquid - this is VERY important.

Repeat all the steps with the second half of the ingredients. 

Once the jar is full, wipe the rim of the jar and the lid with vinegar to sanitize. Close the lid on the jar. Done!

Leave the jar on the counter or put it in a cabinet to ferment. Test the sauerkraut after 3 days, one week, two weeks . . . etc to check for desired consistency and taste. Always make sure the mixture is covered in liquid. Once it is to your liking it put the jar in the refrigerator.


Notes: 

• We ate the excess that wouldn't fit in the jar like coleslaw. 
• During the fermenting process, the jar will release pressure through the rubber seal, which also tended to spit a little liquid. Because of this I would suggest putting the jar somewhere that is easy to clean that won't get ruined by the moisture or set it on a towel first.
• After a week the fermented sauerkraut tasted great. 
• It makes a delicious side dish as well as a condiment since the vegetables are still on the crunchy side.