Anti-inflammatory Turmeric Sauerkraut

Name: Anti-inflammatory Turmeric Sauerkraut
Prep time: 20 min
Total time: 168 h 20 min
Ingredients: 1 small to medium size head of cabbage; 2 tsp salt (like pink salt or a good quality sea salt with no anti-caking agent); 2 1/2 tsp dry turmeric (could also use freshly grated); 1/2 tsp ground black pepper; 1 large clove of garlic (grated); 1/2 jalapeño pepper chopped small or grated (optional); 1-2 inches grated ginger root

elkeliving.com

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Prep Time: 20 minutes

Total: 10100 minutes

Servings: 8

Cost: $0.48 /serving

Author : elkeliving

turmeric sauerkraut turmeric sauerkraut recipe

Ingredients

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1 small to medium size head of cabbage2 tsp salt (like pink salt or a good quality sea salt with no anti-caking agent)2 1/2 tsp dry turmeric (could also use freshly grated)1/2 tsp ground black pepper1 large clove of garlic (grated)1/2 jalapeño pepper chopped small or grated (optional)1-2 inches grated ginger root

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Instructions

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Step 1

Wash cabbage and tear a large leaf off of the outside of the cabbage and set aside.

Step 2

In a large bowl use a mandolin slicer or grater to grate cabbage into the bowl.

Step 3

Mix in all other ingredients. I use a hand grater for the garlic, jalapeño, and ginger.

Step 4

With a glove or a plastic bag on your hand massage cabbage. Mixing all the ingredients evenly in while you squeeze cabbage and massage to release juices from the cabbage. You can also use a kraut pounder for less mess!

Step 5

After a few minutes massaging, cabbage should be about half size and you should have a good bit of liquid.

Step 6

By the handfuls put kraut into a glass jar, packing it down tightly in the jar. Fill the jar leaving an inch headspace or so.

Step 7

Push kraut down tightly allowing the liquid to rise above the cabbage in the jar.

Step 8

Pour any remaining liquid from the bowl in your jar, so that the cabbage is under the liquid. Place large cabbage leaf on top (you can cut down if needethis will help hold the cabbage below the liquid.

Step 9

Seal jar and set out of the sun on your counter.

Step 10

Release any pressure build up daily by opening lid. (it will stink haha)

Step 11

Keep on counter until desired taste is developed. ( a week or Taste every few days.

Step 12

It should be bubbly and sour tasting.

Step 13

If you see any mold, toss and restart. (I've never had this happen)

Step 14

Enjoy and be healthy!