Anti-Inflammatory Turmeric Kraut

 

Anti-Inflammatory Turmeric Kraut

Serve over chicken, turkey, pork or veggie sausages, or add kraut to a sandwich or wrap. Add a pop of flavor by stirring kraut into a salad of beans and greens, or a bowl of rice.

Ingredients:

  • 1/2 head organic green cabbage, cored and shredded or thinly sliced
  • 3 teaspoons fine sea salt (Celtic or Himalayan non-iodized salt), divided
  • 1 organic carrot, unpeeled, grated
  • 1/2 small yellow onion, diced
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 lemon, thinly sliced into circles
  • 1 teaspoon red chile flakes
  • 1 tablespoon dried turmeric

Directions:

  1. Place the cabbage in a large bowl. Add 1 teaspoon salt, and use your hands to massage the cabbage until it begins to soften and release liquid, about 3 minutes. Add the remaining vegetables and spices and another 1 teaspoon salt to the cabbage. Wear gloves to prevent staining hands. Continue to massage the cabbage mixture, crunching and squeezing the vegetables and spices until well combined, about 3 minutes more. Taste the mixture and, if desired, add the final 1 teaspoon salt. (TIP: You want the mixture to be salty but not quite as salty as seawater.)
  2. When mixture is well combined, begin to spoon it into a 24-ounce glass mason jar or other sterilized glass fermentation vessel. After every couple spoonfuls, use a wooden tamper to pound the mixture tightly into the jar. (TIP: Tightly pack the kraut mixture to eliminate trapped air bubbles.)
  3. Continue to pack and fill the vessel until 1–1½ inches of headspace remain at top. Pour any liquid from the cabbage mixture bowl into the jar. You want a thin (about ½-inch) layer of liquid on top of the kraut. (TIP: Keep the kraut below the brine. If you don’t have enough liquid, simply add a little purified water. A glass weight can keep the kraut submerged.)
  4. Wipe the inside lip of the jar to remove any stray cabbage pieces or liquid. Then cover jar tightly with a regular or airlock lid. Set jar in a dark, cool place to ferment for 2–4 weeks. Taste each week to check on fermentation process. When fermented to desired taste, place a new lid on the jar, mark it with the date, and store in refrigerator up to 1 year.

Makes 16–24 ounces (1–1.5 pints)

Recipe Credit: Carsen Snyder

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