Colorful Kraut Recipe

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

1. 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.
2. Pack: Pack the mixture firmly into clean, wide-mouth mason jars.
3. 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.
4. Ferment: Close the lids loosely. Place jars on a plate in a dark area at room temperature.
5. 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.
6. Store: Once finished, tighten the lids and transfer to the refrigerator.