We all know how good fermented food is for us so, try this raw sauerkraut with turmeric and other exciting spices, it makes an amazing side dish, sandwich filler, or a snack.
3cloves garlic washed and crushed (pealed or unpealed)
1knob fresh ginger *
1knobfresh turmeric * see notes
15gsalt (pickling salt) * see notes
½teaspoonmustard seeds
1largecarrot
¼teaspooncumin seeds
¼teaspoonfenugreek seeds
¼teaspoonfennel seeds optional
¼teaspoonblack pepper
Instructions
Initial and Cabbage Preparations
Take the equipment out or clean it. This will include a chopping board, knife, large mixing bowl, mixing wooden spatula, 1ltr preserving jar, and a teaspoon. Wash all with hot soapy water and rinse with boiling water to remove any undesirable bacteria. Wash your hands thoroughly with soap and rinse with hot water.
Remove any damaged or wilted leaves from the cabbage. Reserve a leaf for later. Cut this into quarters and don't remove the hard core unless you chop the cabbage in a food processor.
Putting The Sauerkraut Together
Transfer the shredded cabbage to a larger mixing bowl, add the salt and mix with clean hands to thoroughly combine. I personally like to massage the cabbage with salt so it's easier to handle it as it softens but it is somehow tastier too. Massaging the cabbage meaning to slightly rubbing it to get that crushed effect. Alternatively, use a cabbage crusher to do this.
When the cabbage is ready, you will have a reduced by half amount of cabbage in the bowl. You will also end up with about 200ml (1 cup) brine in the bottom of the bowl.
Add the chopped, shredded, or crushed pieces of carrot, sliced ginger and turmeric roots, and all the desired spices. Mix thoroughly with the mixing wooden spatula.
Jarring the sauerkraut
Jar the unpasteurized sauerkraut by adding this into the jar and pressing it down tightly to remove any air bubbles. Also, make sure to scrape the inside of the jar with the spatula or a spoon so every shred of cabbage is submerged into the brine.
The brine has to be sufficient to completely cover the cabbage so no oxygen will be present in the jar to help it spoil as it ferments. Add a little drizzle of previously boiled water if not enough brine was produced but mix prior to jarring. Remember that any extra water added needs the salt ratio too.
Cover the top of the shredded cabbage with the retained cabbage leaf. Press down until fully submerged with about 1 cm or ½in brine above the cabbage, then fill a sandwich bag with water and place it on top to keep the cabbage in place but also to weigh it down.
Notes
CabbageÂ
massaging the cabbage is an important step as it helps with the fermentation process. Squeezing the cabbage will help break its structure down and produce the much necessary moisture needed to preserve the sauerkraut.
Want to speed up the fermentation process?
to speed this process up a little (by a day or so) add lukewarm or hot water and a pinch of sugar.
Fermented turmericÂ
it is amazing and packed with anti-inflammatory qualities - don't forget to pair this with black pepper for full benefits
Salt amountÂ
tweak the amount of salt accordingly - the amount of salt should be 1.5- 2g per 100g (3.3oz) of cabbage.
the salt: cabbage ratio is key. If too little is added the cabbage will ferment too quickly and if too much, it will be too slow.
it’s very important to use natural un-iodized salt because additives like iodine will inhibit good bacteria and ultimately will lead to undesirable over-salty sauerkraut.