Smoky Kraut or Hot and Smoky Kraut

This recipe introduces a variation of the Naked Kraut, infused with a smoky flavor that adds a delightful twist to the traditional kraut. By replacing half of the regular salt with smoked salt, the resulting kraut takes on a mild smoky essence that can be further enhanced with the addition of sliced onion and diced red bell pepper for a mellow version, or diced jalapeños for a spicier rendition. With a yield of about 2 quarts, this smoky kraut can be enjoyed as a side dish, a condiment, or a flavor-packed ingredient in a variety of dishes.

With the fusion of smoked salt and the optional addition of onion, red bell pepper, or jalapeños, this smoky kraut offers a unique and enticing flavor profile. Whether you prefer a milder or hotter version, this fermented delight will surely elevate your culinary creations with its smoky essence.

Prepare to embark on a culinary adventure as you delve into the world of smoky kraut, harnessing the unique flavors of smoked salt and additional ingredients to elevate the traditional kraut into a smoky masterpiece.

YIELD: About 2 quarts
(fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• Naked Kraut (as per instructions on page 132)
• Smoked salt (replace half of the regular salt with smoked salt)
• 1 sliced onion (for mild smoky kraut)
• 1 diced red bell pepper (for mild smoky kraut)
• OR
• 2-3 diced jalapeños (for hot smoky kraut)

INSTRUCTIONS:

1. Begin by following the instructions for Naked Kraut (page 132), which serves as the base for this smoky kraut variation.
2. As you shred the cabbage, prepare the additional ingredients based on your desired flavor profile.
3. For a mild smoky kraut, add one sliced onion and one diced red bell pepper to the shredded cabbage.
4. For a hot smoky kraut, replace the onion and bell pepper with 2-3 diced jalapeños, adjusting the quantity based on your preferred level of spiciness.
5. Proceed with the remainder of the Naked Kraut instructions, ensuring that you replace half of the regular salt with smoked salt when salting the cabbage mixture.
6. Mix all the ingredients thoroughly to evenly distribute the smoked salt and incorporate the additional ingredients.
7. Transfer the mixture to a fermentation vessel that has a capacity of 2 quarts or larger, as this recipe yields about 2 quarts of smoky kraut.
8. Pack the mixture tightly into the fermentation vessel, eliminating any air pockets.
9. Follow the fermentation process outlined in the Naked Kraut instructions, allowing the kraut to ferment in a cool, dark place for the recommended duration.
10. Regularly check the kraut to ensure it remains submerged in its brine during the fermentation process.
11. Once the smoky kraut has reached the desired flavor, transfer it to jars or containers and refrigerate to slow down the fermentation.
12. Enjoy your homemade smoky kraut as a flavorful accompaniment to meals, or experiment by incorporating it into various recipes.

NOTE:

For those who prefer a milder version, sliced onion and diced red bell pepper are added to the shredded cabbage mixture, enhancing the smoky flavor with their subtle and sweet characteristics. On the other hand, if you desire a spicier kraut, diced jalapeños can be used instead, introducing a tantalizing heat to the fermentation.