A lot of cultures preserve cabbage by fermentation. Sauerkraut is finely sliced cabbage stored in an earthen crock and layered with salt then allowed to ferment. Korean Kim-chi is chopped cabbage and several other veggies that are coated with a spice and salt mix and then allowed to ferment in an earthen pot, often buried in the yard for several years. Fermented curciferous vegetables are a good source of antioxidents, are thought to help with battling bad cholesterol and help carbohydrate metabolism or weight loss. So it's healthy food that I think tastes good.

Step 1: how I got the idea

Several weeks ago I found a couple jars of "spicy mixed salad" on sale at a discount store, it looked interesting but certainly wasn't spicy in my opinion (go figure) it's a mixture of carrots, cucumbers, sweet peppers, onion and various spices. It was tasty especially after I added a lot of sriracha sauce and it got me thinking. I like sauerkraut and I like kim-chi so why not make my own "salad"
<p>Looks delicious! I've lived in Korea for 3 years, and I absolutely adore spicy foods. :-)</p>
<p>Thanks for checking it out and leaving a comment Chikpeas, I'm pretty pleased with the results although a little goes a long way on sandwichs and wraps</p>
<p>Sir, I would not have a stomach lining if I ate all the spicy goodness that your 'ibles possess....rock on.</p>
<p> You're probably right, this is definitely not for the neophyte chilihead or even a sophomore for that matter . People often ask about the &quot;afterburner&quot; effect as well, which is something I don't experience so I suppose my entire system has adapted over the years</p>
<p>Very true....the mixture of spicy sriracha and the documented effect of cabbage on the gastrointestinal system seems to be a perfect storm for the &quot;afterburner effect&quot; indeed. I may have to wait and try this one over the weekend.</p>
<p> I'd suggest making it early and letting it sit, it does get better with age. As with all my food guides you can and should adapt this for your own tastes. Use less sriracha (or more slaw) leave out the peppers or use a hot banana pepper in its place. I wouldn't change the sweet pickles except for maybe chopped sweet gerkins, there's something about the burst of sweet that really compliments the heat of the slaw and of course that was the inspiration for creating this in the 1st place. If you do make some let me know how it turns out...</p>

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