Chipotle Sauerkraut - Bärbucha Fermenterei

This is our sixth variation on the Sauerkraut theme. And this one is for those who are looking for some spiciness in their lives.

But first things first.


Chipotle is a smoked, ripe (meaning red) Jalapeño pepper. They are very popular in Mexican cuisine, or Mexican-inspired cuisines. They are usually sold as whole peppers, powder, or in Adobo sauce.

We use a powder which is Organic (BIO).

Chipotles impart nice smokiness to dishes and a decent amount of heat.


Since it is a Sauerkraut variation, we start this ferment with our standard Sauerkraut recipe.

So, first comes the cabbage.

Along with a little bit of carrots, both for color and for flavor.

Next, comes the heavy work!

Then some unrefined salt and a bit of puréed onion and garlic.

And then the fermentation time in our crocks.

After couple of months, we take the ready Sauerkraut and we add some Chipotle powder to it.

And we mix it up.

This Sauerkraut has a nice bite, but we do not make it overly spicy. It also has a lovely smokiness. But it's a different smokiness than the one in our Smoked Sauerkraut.


After we adjust the flavor, we fill up our retail jars.

Those jars will go into a fridge, where they will spend at least a week inside. This is the time needed for the Chipotle powder to infuse its flavor to our Sauerkraut.


After that, our Chipotle Sauerkraut is ready for pick up.


This is one of our returning specials, and every time we have it, it seems to be quite popular.



Ingredients: White Cabbage, Carrots, Unrefined Sea Salt, Onions, Garlic and Smoked Chipotle Powder.


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