Easy Spicy Sauerkraut With Turmeric Recipes
EASY SPICY SAUERKRAUT WITH TURMERIC
This probiotic rich Spicy Sauerkraut recipe with turmeric, red chili flakes, and black peppercorns is bursting with flavor and anti-inflammatory + gut health benefits! Easy, healthy, vegan, gluten-free and DELICIOUS! Learn all about how to make sauerkraut, health benefits, and more in this informative recipe post!
Provided by Kristen Wood
Categories Appetizer Gut Healing Sides
Time 15m
Number Of Ingredients 5
Steps:
- Rinse and thinly slice cabbage.
- Place in a large non-reactive bowl (stainless steel, plastic, wood, silcone) with salt.
- Firmly massage with your hands, for about 5 minutes, or until all starts to reduce in size and begins to release liquid.
- Add spices.
- Continue to firmly massage, about 5 to 10 minutes longer until all has considerably reduced in size, become soft and quite a bit of liquid has been released (see pictures above in post).
- Place the cabbage and the liquid (brine), into a sterilized (see 'Tips' above in post)jar. Pack and press down firmly with clean hands or a wooden/plastic utensil until the cabbage is securely placed and all is covered with the natural brine.
- Cover with a lid or cheesecloth.
- Place in a warm (not too cold) location away from direct sunlight for 2-3 weeks or until desired taste and texure is achieved.
- If using a lid, open and release any pressure build up once a day and whether using a lid or cheesecloth, check every day to ensure all stays below the brine. You will need to press all down below the brine every few days, as it will naturally rise up during the fermentation process.
- Begin tasting the sauerkraut around 2 weeks to test for taste and texture. Ferment for up to 4 weeks until desired taste and texture is achieved.
- When you are happy with your sauerkraut, screw on a lid tightly and place in the refrigerator for up to 6 months.
- Enjoy!
Nutrition Facts : ServingSize 1 /2 cup, Calories 27 kcal, Carbohydrate 6 g, Protein 1 g, Sodium 277 mg, Fiber 2 g, Sugar 3 g
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
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- Remove the thick outer layers of the cabbage until you reach a smooth light green interior. Save one of the leaves and rinse well. Cut the trimmed cabbage head into quarters lengthwise. Remove the core at the center and thinly slice.
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