Turmeric Sauerkraut

Updated at: Thu, 17 Aug 2023 14:03:00 GMT

Step 1

Assemble all ingredients

Step 2

Slice cabbage really thinly using Japanese mandoline or good old fashioned knife skills!

Step 3

Using gloves (or your hands will turn yellow!) peel the turmeric root. Finely grate the turmeric root.

Step 4

Add the thinly sliced cabbage and pink salt to a large mixing bowl. Now, massage liberally for 10 minutes until the natural water is extracted from the cabbage. The more liquid - the better. This is your brine to ferment the cabbage.

Step 5

Now, you can add the grated turmeric root, ground black pepper and orange zest.

Step 6

Massage for another 2 minutes.

Step 7

Add the cabbage to kilner jar or mason jar, making sure the cabbage is submerged in anaerobic environment (below liquid & without oxygen)

Step 8

Seal tightly and place a plate or bowl underneath to avoid leakage staining your worktop!

Step 9

Allow to ferment at room temperature for 7-10 day (check daily to make sure cabbage is submerged and press down with the back of a clean spoon to keep submerged)

Step 10

Once the cabbage is fermented, store the jar in the fridge and keep for at least 1 month. Be careful not to contaminate with a dirty spoon and keep covered.

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