Ingredients: 

• 1 head napa cabbage
• 3 Tablespoons kosher salt
• 125 g Jalapeños, thinly sliced
• 200 g onion, sliced
• 200 g cilantro, chopped
• 25 g garlic, minced
• 1/2 lime peel, thinly sliced

Directions: 

1. Remove and discard any outer damaged or wilted leaves from the cabbage. Reserve one large leaf. Quarter the cabbage and remove the core. Cut each quarter crosswise into 2-inch-wide strips. Regular green cabbage works great in this recipe as well but should be thinly sliced. 
2. In a large mixing bowl, combine your shredded cabbage and salt. Massage the salt into your cabbage for 8-10 minutes, cabbage will soften and release liquid.
3. Add Jalapeños, onion, cilantro, garlic and lime peel. Toss to combine. 
4. Pack the cabbage into your fermentation jar tightly using your hands and pressing down with your fist. Add all liquid released from the cabbage. 
5. Trim the reserved cabbage leaf into a circle (you can use the base of jar or the lid as a guide). Place on top of the packed cabbage and then add the fermentation weight. You want the packed cabbage to be completely submerged when weighted. If liquid levels are low you can top with a brine by dissolving 1 teaspoon salt to 1 cup water. 
6. Top with lid and airlock. Let ferment for 1 week at room temperature out of direct sunlight.
7. Transfer finished kraut to jars and move to the refrigerator.
8. Kraut will keep refrigerated for at least 2 months.