This is a spicy sauerkraut (or lightweight kimchi?) with a lot of utility. The mild late-winter and early-spring weather has created enough acidity to sour (or “sauer”) it up but there are still delicious sugary notes retained in the red cabbage (which typically has around 20% more sugar than green cabbage) and carrot.
The sweeter notes of the cabbage and carrot give way to a slow-building medium-heat that’s ever to moreish. The presence of the spring green garlic and ginger bring a little extra pizazz.
The inclusion of two pre-fermented ingredients (garlic scape and serrano chilli) brought a lot of healthy lactic acid bacteria into the ferment which really helped achieve complex acidity in these cooler months.