Vermont Fermentation Adventures Firecracker Sauerkraut
Firecracker Kraut is for folks who like getting a little spicy. Featuring fresh garlic, jalapenos, horseradish, hot Portugal peppers and habaneros, this love in a jar can be anywhere from medium to medium hot. Enjoy it by the spicy forkful or use it to enliven a winter salad, roasted veggies, and of course, sausage.
Organic green cabbage, jalapeños, garlic, Celtic Sea Salt®, homegrown horseradish root, hot Portugals, habaneros
Fermented foods will continue to ferment after they are packaged. Refrigeration slows the process greatly and will maintain the color, texture and flavor of veggie ferments the longest. Cold storage between 30-60 degrees Fahrenheit works well too. Remember that fermentation was one of the original methods of food preservation before refrigeration existed. Krauts and pickles would be stored in massive barrels in barns and root cellars, and it was expected that they would become more tender, tarter and perhaps mold a bit on top as they did. While perhaps not a perfect system, it allowed for pre-industrial folks to access important nutrition that they would have gone without until the next harvest. Enjoy fermented vegetables on salads, sandwiches, grain bowls or straight out of the jar! It is recommended to not heat fermented foods in order to keep the probiotics alive and receive all of the benefits.