Sauerkraut with Carrot and Turmeric
Welcome, health enthusiasts! Today, I’m delving into the art of homemade sauerkraut with a twist of carrot and turmeric. Not only is this recipe bursting with flavour, but it's also a powerhouse of gut-friendly probiotics. Follow along as we guide you through each step, from selecting the freshest ingredients to mastering the fermentation process. Let's dive in and discover how to elevate your culinary creations while nurturing your gut health!
Ingredients
375g (13.2 oz) white cabbage, shredded
125g (4.4 oz) peeled carrot, cut into matchsticks
1 small brown onion, finely sliced
2 tsp finely shredded ginger
1 clove garlic, finely chopped
2 tsp Stonemill ground turmeric
12g (0.4 oz) salt
Instructions
In a large mixing bowl, combine the shredded white cabbage, matchstick-cut carrot, finely sliced brown onion, shredded ginger, finely chopped garlic, ground turmeric, and salt.
Using clean hands, massage and squeeze the mixture in the bowl for approximately 10 minutes. This process helps the salt draw out moisture from the vegetables.
Transfer the mixture along with any liquid into a sterilized 1-litre jar.
Using a pestle or a round-edged rolling pin, compact the mixture densely into the bottom of the jar, ensuring that the solids sit below the liquid.
Allow the jar to sit for 30-40 minutes to release more moisture. Then, pack the mixture into the jar a bit more if needed.
Once all the solids are completely submerged under the liquid, seal the jar with a lid.
Place the jar in a dark spot at room temperature for 2 weeks to allow the mixture to ferment. Remember to remove the lid every day or two to release any built-up air.
Throughout the fermentation process, ensure that the solids remain submerged under the liquid to prevent mold growth. Pickling weights can be used to help with this.
After 2 weeks, your sauerkraut with carrot and turmeric should be ready to enjoy!
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