Chipotle Squash Kraut

Smoky Chipotle Winter Squash Kraut is a unique twist on traditional sauerkraut recipes. This kraut offers a mild and slightly sour flavor profile, complemented by the earthy-smoky spiciness of chipotle powder. It serves as an excellent substitute for fresh tomato salsa during the wintertime, adding a zesty kick to your dishes. The combination of cabbage, winter squash, and chipotle creates a flavorful and versatile kraut that can elevate various meals. Even those who claim they don’t like kraut may find themselves converted by the enticing flavors of this kraut, particularly when paired with fish tacos. Get ready to enjoy the tangy, smoky, and addictive nature of Smoky Chipotle Winter Squash Kraut!

Yield: About 1 gallon
(fermentation vessel: 2 gallons)

INGREDIENTS:

• 1–2 medium heads (about 4 pounds) cabbage
• 2½–3½ tablespoons unrefined sea salt
• 4 pounds winter squash, halved, seeded, and peeled
• 1–2 teaspoons chipotle powder (adjust according to preferred heat level)

INSTRUCTIONS:

1. To prepare the cabbage, remove the coarse outer leaves. Rinse a few unblemished leaves and set them aside. Rinse the remaining cabbage in cold water. Quarter and core the cabbage with a stainless steel knife. Thinly slice the cabbage using a knife or a mandoline, and transfer it to a large bowl.
2. Add 2½ tablespoons of salt to the cabbage and massage it into the leaves using your hands. Taste the cabbage and adjust the salt if needed. The cabbage will become wet and limp, with liquid pooling. If there isn’t much brine visible, let it stand covered for 45 minutes, then massage again.
3. Shred the winter squash using a cheese grater or the shredder blade of a food processor. Aim for equal amounts of squash and cabbage. Combine the shredded squash with the cabbage and continue massaging and kneading the mixture. The vegetables will release more juices. Add chipotle powder and adjust the salt and chipotle to taste. Keep in mind that the heat will mellow during fermentation.
4. Transfer the vegetable mixture in small handfuls to a 2-gallon crock. Press down with your fist or a tamper as you work. The vegetables should release brine when pressed. Leave 4 inches of headspace when packing the vessel. Place one or two reserved outer cabbage leaves on top of the vegetables. Cover the leaves with a plate that fits the container’s opening and covers as much of the vegetables as possible. Weigh it down with a sealed water-filled jar.
5. Set the crock aside on a baking sheet in a cool place, away from direct sunlight, for 7 to 21 days. Check daily to ensure the vegetables remain submerged, pressing down as necessary to bring the brine back to the surface. There may be some harmless scum on top, but consult the appendix if you have concerns.
6. Start testing the kraut on day 7. It should have a pleasingly sour and pickle-like taste, without the strong acidity of vinegar, when it’s ready.
7. Spoon the kraut into smaller jars for storage, pouring in any remaining brine. Tighten the lids and store the jars in the refrigerator. Smoky Chipotle Winter Squash Kraut can be refrigerated for up to 12 months. Note: If the chipotle flavor mellows too much during fermentation, you can add more chipotle powder before transferring the kraut into storage jars.