Introduction: Sriracha Kraut

By The Coffee Dude
About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

A friend of mine brought me a jar of store made sriracha kraut and I loved the flavor. Being a foodie and avid fermenter, I was determined to make this at home.*

This is the next in a series of Instructables on easy fermentation using Pickle Pipes. Others include:

I hope you enjoy these as much as I do.

Ingredients:

  • 1 Head of Green Cabbage
  • 1 1/2 tbsp Kosher Salt
  • 3 tbsp sriracha sauce

Gear:

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*NOTE: Some folks express concern that the potassium sorbate and sodium bisulfite in the sriracha (added to stop the peppers from fermenting on the shelf) will inhibit fermentation of the sauerkraut. The amounts in the sauce compared to the amount of kraut are so small that fermentation of the kraut will proceed normally.

Step 1: Shred and Salt Cabbage

Cutting cabbage for sauerkraut is an art form unto itself, and one at which I am not very well-practiced. While I got some relatively thin strands for the most part, I can see that it is going to take some practice to get perfect "threads" for sauerkraut. Have no fear, though, the sauerkraut still turned out incredible, especially compared to store bought.

Quarter your cabbage and set aside a couple of leaves for later. Once you have your whole head of cabbage sliced into strands, add the salt and start mixing by hand.

Step 2: Mix and Tamp

As you can see from the photos, the cabbage will start to release moisture and shrink in size. Keep working by hand it for 5-10 minutes until the cabbage is soft and pliable. Tamp it vigorously for about 5 to 10 minutes so it will release even more moisture. At this point cover it with a towel and leave it sit for 1-2 hours while it starts to create it's own brine.

Step 3: Sriracha Time

Add about 3 tbsp sriracha sauce to the cabbage and mix in well by hand. You can add more if you like your kraut spicier.

Step 4: Pack

Add the mixture to a clean and sanitized mason jar and tamp it down with a tamper or other implement. This will help the cabbage to release it's own brine. There is no need to pound it, a simple massaging and tamping motion works well.

Step 5: Cover and Pipe

Using one of the leaves we saved at the beginning, cut out a circle the size of the mason jar (the second leaf is a backup). Place this on top of the kraut and then cover with a Pickle Pepple. Seal with a lid and Pickle Pipe and store in a cool, dry, dark place for about a month.

Enjoy!