Sauerkraut

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

Sauerkraut Instructions
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.