Golden Sauerkraut
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
10 servings
- 1 thumb-sized piece of fresh turmeric
- 1 large knob of ginger
- 3 garlic
- 775g white cabbages
- 3 teaspoons of fine sea salt
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Preparation
Step 1
Roughly chop the fresh turmeric, ginger and garlic and place in a blender with a small splash of water. Blend until you have a slurry with no large pieces remaining, adding more water if necessary.
Step 2
Place the shredded cabbage in a large bowl, pour over the ginger, garlic and turmeric slurry and sprinkle over the salt. Wearing clean rubber gloves, massage the cabbage, pressing down and squeezing to release as much liquid as possible. The cabbage should reduce in volume and release plenty of juice. If you are concerned your cabbage is not releasing enough juice, just keep massaging. This stage usually takes us between 8-10 minutes.
Step 3
Place the cabbage mix into a clean jar. Pour over the brine and use your hands to press it down so the cabbage is submerged under liquid. Any pieces that are exposed to air during fermentation may become mouldy. Place the reserved outer cabbage leaves on top to cover the mix. (If you forgot to reserve them you can substitute a piece of parchment paper).
Step 4
Place the jar in a dark place for 1-3 weeks to allow it to ferment. The back of a kitchen cupboard is ideal. It's a good idea to label the jar clearly with the date you made the batch as a reminder. Sauerkraut is safe to eat at any stage of the fermentation process so when it's ready depends largely on personal preference. Taste a bite every few days and when you are happy with the flavour and texture place it in the fridge which will halt the fermentation process. Once it's in the fridge it can keep well for up to four months. If any white mould does appear during fermentation you can just scrape it off. The pieces underneath will still be safe to eat. If your sauerkraut grows green mould the whole batch should be thrown away.
Step 5
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