Sauerkraut

Ingredients

• 700ml clean mason jar (ideally run it through the dishwasher to sanitise it or boil it in water)
• 140 g (5 oz – approximately ¼ of the whole cabbage) – green cabbage, shredded
• 85 g (3 oz) – peeled carrots, shredded
• ¼ red onion – finely sliced
• 2 garlic cloves – minced
• 1½ teaspoons sea salt
• 1 teaspoon of whole peppercorns
• 1 teaspoon fresh ginger- grated or finely chopped
• 1 tablespoon of grated fresh turmeric or 1/2 teaspoon ground turmeric

Method

1. Firstly, make sure your mason jar is extra clean, otherwise any residues will stop the fermentation.
   
   
2. Start with shredding the cabbage into thin strips. You may use long sharp knife or food processor for that purpose. Sometimes I don’t have much time so I buy shredded cabbage from the store. Time saver!
   
   
3. Add carrots, onion, garlic, ginger and salt.
   
   
4. Mix well and massage with your hands until the cabbage softens.
   
   
5. Add turmeric.
   
   
6. Mix well with tongs (so that your hands don’t stain). Set aside for 15-20 minutes (for liquid to release).
   
   
7. Mix again and place into the jar. Press down with a fork so the liquid comes above the cabbage. If it’s not happening, add some water. Cover with plastic wrap.
   
   
8. Now you need something to keep cabbage pressed down. Unless you have some special equipment, a simple zip lock bag filled with clean stones will do! If you don’t want to use plastic, you can use a smaller jelly or spice jar filled with clean stones that fits inside the larger mason jar.
   
   
9. Fill the bag with water and squeeze into the jar above the cabbage.
   
   
10. Cover with the lid and let it stand for a couple of days (usually up to 5 days) on the counter to ferment at warm room temperature. In winter it might take a bit longer. When the bubbles appear, it’s a good sign that the sauerkraut is ready! Refrigerate after it’s ready.