Jalapeño Pineapple Kraut

From Fun with Fermentation by the Monclair 4H

Makes approximately 6 pints

2 heads cabbage, coarsely chopped
2 tablespoons salt
1 pineapple, cut into chunks
2 large jalapeños, thinly sliced (use to taste)
1 teaspoon chipotle powder
1 teaspoon cumin seeds
1 tablespoon Mexican oregano (optional)
1 teaspoon smoked paprika (optional)
1 bunch scallions, chopped
1 red onion, chopped

Place chopped cabbage in a large bowl or tub. Sprinkle salt over cabbage and let sit, occasionally massaging or pounding the cabbage according to your mood. When about an inch of brine has accumulated in the tub, add the rest of the ingredients.

Mix well and press into a large jar or many small jars. Pound or press down on ingredients until brine covers the cabbage. If necessary mix up more brine out of salt and water to add to the jars to make sure all ingredients are under the brine to cover the cabbage. Place a weight on the surface to keep ingredients submerged. (You might use a zip-top bag filled with brine as a weight.)

Slap on a lid and put away in a dark place with a tub underneath the jars to catch the overflow. Let sit for at least 4 weeks as the kraut ferments. Then cover and refrigerate, enjoying some every day until it’s time to make some more.