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 to 5 tablespoons salt, or to taste
- Extra brine (optional): 1 quart of water plus 3 tablespoons salt
- Chop or grate cabbage finely and combine in a large bowl with all other ingredients, starting with the lower amount of salt. Pound the kraut with a pounder or potato masher 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.
- Ferment either in a large bowl using the open-crock method or transfer to canning jars with sealable lids or an airlock system, as desired. A full discussion of these different methods can be found in this article.
- Proceed with fermentation either by weighting down the kraut in an open crock and covering with a towel, or by transferring to jars, sealing or applying airlocks, and allowing to culture for 7 to 10 days.
- In either case, be sure to keep the level of the vegetables below the level of the brine. Add extra brine as needed to achieve this, or if you desire extra brine for other uses.
- Once the kraut is cultured to your desired taste, transfer to cold storage in a root cellar, cool basement or room, or refrigerator.