A vibrant homemade sauerkraut variation infused with turmeric and ginger, offering a unique spin on traditional sauerkraut. Perfect for boosting gut health and adding a tangy, spicy kick to meals. Discover the health benefits of fermented foods with this easy-to-make, probiotic-rich recipe.
Originating from Eastern European cuisine, sauerkraut is traditionally made through a fermentation process. This recipe adds a zesty twist with turmeric and ginger, which are known for their anti-inflammatory properties.
1 medium head green cabbage, cored and thinly sliced
1 tablespoon kosher salt
1 tablespoon fresh grated ginger
1 teaspoon ground turmeric
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 medium carrot, peeled and grated
1/2 cup water
1. In a large mixing bowl, combine the cabbage and kosher salt.
2. Massage the cabbage with your hands for about 10 minutes until it becomes soft and releases its juices.
3. Add the grated ginger, ground turmeric, caraway seeds, mustard seeds, and grated carrot to the cabbage.
4. Mix everything thoroughly until well combined.
5. Pack the mixture tightly into a clean glass jar, leaving about 1-2 inches of space at the top.
6. Pour in the water to ensure the cabbage is completely submerged.
7. Cover the jar with a lid and let it sit at room temperature for 5-10 days, checking daily to ensure the cabbage remains submerged.
8. Taste periodically and refrigerate when the desired tanginess is achieved.
Store the sauerkraut in a sealed jar or container in the refrigerator for up to 6 months.
This sauerkraut is best enjoyed cold or at room temperature. Reheating is not recommended, as it can destroy beneficial probiotics.
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