I was being completely shallow when I chose to make this kraut – I wanted it for its looks. To me, it is a beautifully coloured jar of summery looking confetti. It took barely a day to begin its bubbling process and I knew I was in love. Although I’m still not entirely convinced on the taste of sauerkraut, i still force myself to eat them for the health benefits alone. My partner, on the other hand, is obsessed and wants it with every meal. But he also juiced and then drank an entire cabbage the other day. Just by itself. So his opinion carries low weight.
This uses the same process as a regular kraut; but it will stain your hands and impress your friends. it’s also simple, as usual, and a different flavour from regular kraut. The turmeric and ginger and carrot combine into a beautifully sweet flavour, and so i love mixing it into rice dishes and I will soon be making bread out of it (yes you can make sauerkraut bread – check in next week).
This recipe is based on one from greenkitchenstories.
2 L sterilised jar
1 big cabbage
1 kg carrots
1/4 cup grated ginger
1/4 cup grated turmeric
1 TB ground turmeric
2 TB salt
1. Prep your ingredients. Remove the large outer leaves of the cabbage and set aside. Chop into manageable pieces – basically shred it. Grate the carrots (I used my food processor, which you can also use to chop the cabbage).
2. In a large bowl, pour the cabbage and get to bashing. Bash it for about 5 minutes,
sprinkling the salt on every now and then. I use a heavy pestle.
3. Add the carrots, turmerics and ginger. Stir well and bash for a minute.
4. Pour into a large 2 litre jar and press it all down very firmly. Place the left-over outer cabbage leaves into the top, to keep the kraut covered.
5. Place the lid on the jar and then store somewhere warm for 5-10 days. Burp it daily.
6. When the kraut tastes/smells good, dispose of the top leaves and then store the jar in the fridge.
Note: I like to place a container under my fermenting jars to collect any overflow.