Ginger Turmeric Sauerkraut Recipe 415
GINGER TURMERIC SAUERKRAUT RECIPE - (4.1/5)
Provided by erinstargirl
Number Of Ingredients 5
Steps:
- Combine the sliced cabbage, ginger, turmeric, and salt in a large glass bowl. With clean hands punch down, squeeze, and manipulate the cabbage mixture. You'll notice more liquid in the mixture as the salt draws water out of cabbage. Continue this for another 10 or so minutes until the mixture is soft. When you push the mixture down, you should notice juice rising to the top. Ladle cabbage mixture and brine into clean Mason jars, leaving about 2" headspace. If you need extra brine, mix 1/2 cup filtered water with 1/2 tsp sea salt and use as needed. Below brine is key! Veggies exposed to oxygen will grow mold. The brine protects the veggies so you want to weigh the mixture down under the brine. A spare cabbage leaf sprinkled with a pinch of sea salt will help keep any of the determined tiny shreds below the brine. Place this down first, then add a Crock Rock weight over the cabbage leaf, and press down until fully submerged. The brine should cover the mixture by at least one inch. During the fermentation process, gases are created - they need a place to go. Covers that let the gas escape while keeping oxygen exposure minimal are ideal. Kraut Kaps are fantastic for eliminating oxygen exposure but also letting the gas out. Let your ferment sit at room temperature {68-72 degrees F, warm but not humid} dark location. Be sure to occasionally check for signs of mold. Kahm yeast {white in color, no dark color /black or fuzzy growth it it} is NOT the same as mold. The sauerkraut can ferment for 3-4 weeks even upwards of 12 weeks - it depends on where you live, and even to your taste. Store in the fridge where it will keep well for several months, if it lasts that long...
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- Chop cabbage into thin strips ( you can also shred in a food processor) and place in a bowl. Add salt. Massage cabbage well, which will open up its pores and allow for better fermentation.
- Add onion, garlic, ginger and toss well using hands or tongs. Add turmeric and toss again with tongs ( turmeric will stain your hands). Let stand 15-60 minutes while you clean up.
- Mix again will once more and place into jar, packing down hard. If the liquid does not come up over the cabbage while pressing down, add a little water until it does. Cover with a cabbage leaf, pressing down ( to prevent oxidation).
- To keep kraut pressed down under the surface of the liquid while it ferments you could weight it down with a small zip lock bag filled with plain water. Tuck it in the jar and cover loosely with the lid.
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