Adding turmeric gives a sunny hue to sauerkraut. This golden spice also contains a powerful anti-oxidant: curcumin, which research has shown is good for the liver and also calms inflammation, especially when combined with ginger.
1 ½ lb (675 g) green cabbage, finely shredded
2 – 3 stalks green onion, chopped
2 – 3 (30 - 45 ml) Tablespoons fresh ginger, grated
1 Tablespoon (15 ml) sea salt
1/2 Tablespoon (15 ml) turmeric
1/2 teaspoon (2.5 ml) cumin seeds
1/2 teaspoon (2.5 ml) fennel seeds
¼ teaspoon (1.25 ml) cayenne pepper
1. Place the shredded cabbage,green onion, and ginger in a large bowl (glass or stainless steel), and sprinkle salt in.
2. Massage the cabbage with your hands for about 3 - 4 minutes.
3. Add in the spices. Mix well.
4. Pack the cabbage mixture into a quart-size mason jar to the shoulder.
5. Top with brine (1 teaspoon salt : 1 cup water) to cover the cabbage by 1".
6. Place Kraut Source on, and allow to ferment for 10 - 12 days.
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