Colorful Kraut
A vibrant, nutrient-dense sauerkraut infused with fresh turmeric and ginger for an anti-inflammatory boost.
Ingredients
- 3 heads of green cabbage, shredded
- 2 beets, grated
- 3 carrots, grated
- 6 Tbsp. grated ginger
- 4 Tbsp. fresh turmeric, cut into chunks
- 6 Tbsp. Hawaiian or Himalayan sea salt
- Optional: Juice of 1/2 lemon or lime
Instructions
- Massage: In a large, non-metal bowl, combine shredded cabbage, grated beets, grated carrots, ginger, turmeric, and sea salt (plus lemon/lime juice if using). Squeeze and massage the mixture with your hands until the vegetables soften and release a good amount of liquid.
- Pack: Pack the mixture firmly into clean, wide-mouth mason jars.
- Submerge: Add the remaining liquid from the bowl until all vegetables are completely submerged. Add a clean cabbage leaf to the top of the jar to keep contents under the brine. Leave at least one inch of space at the top.
- Ferment: Close the lids loosely. Place jars on a plate in a dark area at room temperature.
- Watch & Wait: Watch for bubble activity—this is a sign of healthy fermentation. Allow to ferment for 4-10 days, tasting occasionally until the desired tanginess is achieved.
- Store: Once finished, tighten the lids and transfer to the refrigerator.