Tangy Turmeric Sauerkraut
Experience a vibrant twist on traditional sauerkraut with this Tangy Turmeric Sauerkraut recipe, offering a flavorful and health-boosting addition to your meals.
Prep time: 20 minutesCook time: Serves: 8
Ingredients
1 medium green cabbage (about 2 lbs)
1 tbsp sea salt
1 tbsp ground turmeric
1 tsp caraway seeds
1 tsp grated fresh ginger
2 tbsp apple cider vinegar
1/2 cup filtered water
Instructions
1. Remove the outer leaves of the cabbage, then quarter and core it.
2. Shred the cabbage finely using a knife or food processor.
3. In a large bowl, combine the shredded cabbage and sea salt. Massage the cabbage with your hands for about 10 minutes, until it releases its juices.
4. Add the ground turmeric, caraway seeds, and grated fresh ginger to the cabbage and mix well.
5. Pack the cabbage mixture into a clean glass jar, pressing down firmly to remove air pockets.
6. Combine the apple cider vinegar and filtered water, then pour it over the cabbage, ensuring it is submerged. Leave some space at the top of the jar.
7. Seal the jar loosely with a lid and place in a cool, dark place for 7-14 days, checking regularly to ensure the cabbage remains submerged.
8. Once fermented to your liking, seal the jar tightly and refrigerate.
Storage
Store in an airtight glass jar in the refrigerator for up to 3 months.
Reheating
Serve cold directly from the refrigerator, as reheating is not recommended to preserve its probiotic benefits.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
