Fermented Kraut, spicy Latin American


1 medium head cabbage shredded
1 small head red cabbage shredded
2 c grated carrots
2 medium red onion finely sliced
5 garlic cloves crushed
1 TBSP dried oregano or 3 T fresh chopped
¼ tsp to 1 tsp red chili flakes
½ c basic whey ( I recommend you leave out the whey, it is not vegan, I did not include the whey recipe on the website, Cricket)
1 TBSP sea salt


combine cabbage, carrots, onions, garlic, oregano, red chili flakes, salt and whey
cover with tea towel and leave sit at room temperature 30 minutes while salt draws out juices of veggies
remove towel about half way through and pound a few times with a masher or meat hammer to make sure it is juicy
transfer to 2 wide mouth quart jars or a ½ gallon or other fermenting container
press down firmly so that liquid comes to the top of the mixture
leave a 1” space a the top of each jar
cover tightly with lids or air lock
leave at room temperature for 3 to 7 days
in first 24 hours open the jars and press down firmly on ingredients a few times to make sure liquid is fully covering mixture
transfer to cold storage