Adding turmeric gives a sunny hue to sauerkraut. This golden spice also contains the powerful anti-oxidant curcumin, which research has shown is good for the liver and also calms inflammation, especially when combined with ginger.
Organic, high-quality spices can be found at www.spicely.com.
- 1 ½ lbs (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
- 1/4 teaspoon (1.25 ml) cayenne pepper
1. Place the shredded cabbage, green onion, and ginger in a large glass, stainless steel, or ceramic bowl, and sprinkle the salt in.
2. Massage the cabbage with your hands for about 5 minutes. Add in the spices and mix well.
3. Pack the cabbage mixture into a quart-size, wide-mouth mason jar until it reaches the shoulder. If you have time, let the mixture stand for 24 hours to help build up more liquid (See Note).
4. Place Kraut Source onto the jar. Allow to ferment for 10 - 12 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
5. Replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.
Note: Depending on the quality of your cabbage, you may or may not get a lot of liquid. Add more brine* to cover the vegetables by 1 inch (2.5 cm), if needed.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) hot filtered water. Allow to cool before using.