Spicy winter salad in a jar

Ingredients for 4 servings:

• 1 head of Chinese cabbage, approx. 600 – 700 g
• 3 m.-sized carrot(s)
• 1 red bell pepper(s)
• 15 g chili salt (chili flavoring salt), recipe in the database

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Total time approx. 14 days 20 minutes

preserved by lactic acid fermentation

The recipe for chili flavored salt can be found here: http://www.chefkoch.de/rezepte/1425971247492538/Chili-Aromasalz.html Cut the Chinese cabbage into strips, peel the carrots and slice them into thin strips, and also cut the bell peppers into strips. Place the vegetables in a bowl and weigh them. There should be about 1 kg of vegetables. Add 15 g of chili flavored salt for each kg of vegetables. Then knead the vegetables with the salt until the juice runs out; the vegetables will become softer. Be careful with the chili; don’t touch your eyes after kneading, or wear rubber gloves when kneading. Let the vegetables stand for a few hours so they draw out even more juice. Divide the salad between 4-5 jars, making sure there are no air pockets. Fill them right up to the lid and divide the remaining juice between the jars. Cover the jars with a piece of cling film and screw on the lid. The cling film ensures that the lactic acid doesn’t come into contact with the lid. Place the jars on a plate, let them ferment for a few days in a bright place at 18-20 degrees Celsius, and then store them in a dark, cool place. The spicy salad is ready to enjoy after about two weeks. The longer the salad is stored, the more acidic it becomes. This recipe is perfect for using up leftovers, but can of course also be prepared in larger batches. The salad in a jar also makes an original souvenir.