Thai Chili Szechuan Pepper Sauerkraut

Flat leaf cabbage, organic carrots, organic garlic, Szechaun Pepper, Thai chilis, sea salt.

"Thai Chili Szechuan Pepper Sauerkraut;" say that 5 times fast and it's free! The Szechuan peppercorn is not in the same family as the black, white, and green peppercorns we are accustomed to grinding up. Nor is it related to the chili pepper that we know. It comes from the seeds of a hearty shrub in the citrus family. These peppercorns have a lemony taste and impart a tingly numbing sensation in the mouth that is almost like an electric current. When you mix Szechuan pepper with hot chili peppers, an interesting thing happens. The heat from the chilies is slightly offset by the tingle of the Szechuan peppercorns. Combine that with the salty, naturally fermented goodness of the sauerkraut and something effervescent happens. This stuff has got heat, and spice, and interest. Use it anywhere and pair with anything.

I ferment 14 days, bag it, and refrigerate. There is plenty of crunch to the cabbage, and the flavor develops and gets better over time.

A word or two about naturally fermented sauerkraut: it is low in calories, high in fiber, with no fat. This is a naturally lacto-fermented food that is full of beneficial probiotics that are good for your gut. I'm told that 10 trillion lactobacillus bacteria reside in 4-6 ounces of fermented sauerkraut. That means that 2 pounds of this stuff could have 80 TRILLION colony-forming beneficial bacteria. That is like ALL the bottles of probiotics in the pharmacy. Sauerkraut also contains Vitamin K, which facilitates the absorption of calcium and bone mineralization, as well as Vitamin C, to repair tissues and ward off the scurvy.

Please keep refrigerated.

A word about shipping...

I use USPS Priority Mail.  Shipping is $5 for one item, and $2 for each additional item. 

THE PINT

THE QUART