Description
How to make Turmeric Sauerkraut- a small-batch recipe that can be put together in 10 minutes, and sits on the counter for 3-5 days!
Ingredients
Scale
- 1/2 organic cabbage- (1 pound) finely sliced, or shredded ( save one outer cabbage leaf for the top)
- 1/4 onion – finely sliced
- 2 garlic cloves- minced
- fine sea salt
- 1 teaspoon fresh ginger- finely chopped
- 1 teaspoon finely grated turmeric- or sub 1/2 teaspoon ground
- Optional additions- grated carrots, whole spices like caraway seeds, cumin seeds, coriander seeds, fresh herbs- use your imagination!
Instructions
- Slice cabbage and onion thinly ( you can also shred in a food processor or use a mandoline) and place in a bowl. Add the garlic, and ginger. Weight the cabbage-mixture in grams- take care not to weigh the bowl. Multiply the cabbage grams by .02. This is the amount of salt you will need in grams. See notes.
- Add the salt. Massage cabbage well, which will open up its pores and allow for better fermentation.
- Add the turmeric and mix with tongs ( turmeric will stain your hands). Let stand 30-60 minutes to allow the cabbage to release its liquid.
- Mix again will once more and place into clean jars, packing down hard, leaving 2 inches head room. If the liquid does not come up over the cabbage while pressing down, you can add a little brine. ( see notes). Cover with a cabbage leaf, pressing down ( to prevent oxidation and mold) so the cabbage is under the brine.
- To keep kraut pressed down under the surface of the liquid while it ferments you could weigh it down with a small zip lock bag filled with plain water, or another smaller jar, or a fermentation weight. Tuck it in the jar and cover loosely with the lid.
- Cover loosely with a lid and place in a bowl or pan on the counter for 4-5 days, covering with a kitchen towel, burping every day or so. ( If your lid is loose, you won’t need to burp).
- Fermentation will occur faster in the warmer months and slower during the cold months. It likes to be around 60-72F. In summer, find a cooler spot like in the basement. Longer cooler ferments do offer up the best flavor.
- When you see a little activity, usually after about 4-5 days- gas and or bubbling when you give it a stir -feel free to taste, letting it ferment and sour longer if you prefer, or keeping it fresh and crunchy by placing it in the fridge to stop or slow the process down.
- Store in the fridge, for up to 6 months, with a loose lid, or with a tight lid ( creating more bubbly ferment) making sure to burp.
Notes
- Salt Ratio: The recommended salinity for Sauerkraut is 1.5% – to 2.5% salt to the weight of the cabbage. Here we use 2% salt to the weight of the cabbage. Example: 1ooo grams cabbage multiplied x .02= 2o grams of salt. Feel free to use more or less as long as it stays between 1.5% and 2.5%. I use Himalayan Sea Salt and Real Salt. Both are natural and unrefined with high mineral content.Cabbage: Use organic cabbage if possible. Do not use pre-shredded cabbage. You need the natural bacteria from a whole cabbage. Farmers’ market cabbage works especially well.
In volume, the general salt to cabbage ratio is 2 ½ -3 tablespoons salt to 5 lbs cabbage. Or for every one pound of cabbage 1.5-1.75 teaspoons salt. (One large cabbage weighs about 2 pounds).
- Brine: If topping off with a salt water brine, mix 1 ¼ teaspoons salt to 1 cup water.
- Using organic or farmers market cabbage often has the BEST results- that’s because the bacteria that ferments the cabbage actually comes from the surface of the cabbage to begin with. Garden grown or farmer’s market cabbage has more of this live bacteria still on it compared to grocery store varieties.
Nutrition
- Serving Size: ¼ cup
- Calories: 37
- Sugar: 0.5 g
- Sodium: 295.7 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 8.3 g
- Fiber: 0.7 g
- Protein: 1.5 g
- Cholesterol: 0 mg