Garlic, ginger, and turmeric are used in many health tonics. This recipe combines them with the wonderful properties of sauerkraut.
For an extra dose of goodness, cover this kraut with extra brine that you can drink all on its own for a shot of probiotics, enzymes, and all the wonderful properties of the spices involved.
- 5 pounds cabbage
- 1 head of garlic, peeled and sliced
- 2 tablespoons grated fresh ginger
- 2 tablespoons ground turmeric
- 3-5 tablespoons sea salt
- Chop or finely grate cabbage and combine in a large bowl with all other ingredients, starting with 3 tablespoons of salt.
- Pound the cabbage with a Cabbage Crusher or other pounding tool for a few minutes, taste for salt and adjust as needed. The kraut shouldn’t taste salty, but should have plenty of flavor brought out by the salt.
- Stuff the cabbage mixture into a clean glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover vegetables.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the kraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
Makes about 2 quarts.
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