Ginger, Turmeric and Carrot Sauerkraut
This ferment is not only delicious, it’s packed full of health benefits. Sauerkraut is a natural source of probiotics which help keep your digestive l...This ferment is not only delicious, it’s packed full of health benefits. Sauerkraut is a natural source of probiotics which help keep your digestive lining healthy. It is also rich in vitamin C and iron. Keep a jar in the fridge for meal time emergencies - a forkful added to salads, wraps and sandwiches adds a fresh, tangy crunch. Read more This ferment is not only delicious, it’s packed full of health benefits. Sauerkraut is a natural source of probiotics which help keep your digestive lining healthy. It is also rich in vitamin C and iron. Keep a jar in the fridge for meal time emergencies - a forkful added to salads, wraps and sandwiches adds a fresh, tangy crunch. This ferment is not only delicious, it’s packed full of health benefits. Sauerkraut is a natural source of probiotics which help keep your digestive lining healthy. It is also rich in vitamin C and iron. Keep a jar in the fridge for meal time emergencies - a forkful added to salads, wraps and sandwiches adds a fresh, tangy crunch.
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NUTRITION PER SERVING (Read more)
Notes
Tips:
The amount of salt you need is 2% of the total weight of the vegetables. If your vegetables weigh 500g, you will need 10g of salt, if they weigh 250g you will need 5g of salt.
8 servings makes one large jar.
If you replace the dried turmeric with fresh, add it to the shredded vegetables before you massage them and wear a pair of plastic gloves to avoid staining your skin.
Place a label with the date on your jar to help you keep track of how long your sauerkraut has fermented for.
A mandolin or food processor helps ensure evenly sliced cabbage.
Ingredients
Method
Gather and prepare your ingredients.
Place the ginger, garlic and salt into a blender with a splash of water. Blend until you have a slurry.
Place the cabbage and carrot, into a large bowl and pour over the slurry. Massage into the vegetables, using clean hands, for about 5-6 minutes, until they are loose, floppy and have released some liquid. They should reduce in volume by about half. Stir through the dried turmeric.
Place the shredded vegetables into a large clip-top jar and pour over the liquid. You should have enough liquid to cover the vegetables - if not, return to the bowl and massage for a few more minutes. If needed, add a small splash of water. Cover with the reserved outer cabbage leaves and place a small ‘weight’ on top’ ie a small jar, glass or ramekin. Make sure that the vegetables are completely submerged in liquid, as anything left exposed to air could grow mould. If you forgot to reserve cabbage leaves, you can use a piece of parchment paper.
Close the lid and place in a cool, dark place (the back of a kitchen cupboard is ideal). You can taste the sauerkraut as soon as you like, but it will probably take at least one week. It is ready when you think it tastes delicious. At that stage, decant into a smaller container and place in the refrigerator to halt the fermentation process. The vegetables will absorb the turmeric as they ferment and turn a more vibrant shade of yellow.
Notes
Tips:
The amount of salt you need is 2% of the total weight of the vegetables. If your vegetables weigh 500g, you will need 10g of salt, if they weigh 250g you will need 5g of salt.
8 servings makes one large jar.
If you replace the dried turmeric with fresh, add it to the shredded vegetables before you massage them and wear a pair of plastic gloves to avoid staining your skin.
Place a label with the date on your jar to help you keep track of how long your sauerkraut has fermented for.
A mandolin or food processor helps ensure evenly sliced cabbage.
User comments (17)
I kept mine in a mason jar at the back of my kitchen sink cupboard I placed old toques on the jars and wrapped them in black towels to keep the light out
Have just made my third batch of this recipe and I love it! Two weeks of fermentation, burping it often seems to work best.
The longer it is left the better it gets - at least 4 weeks
Filled a small freezer bag with baking beans and placed this on top of baking parchment to weigh it down.
Think I must have done something wrong - looked nice but smelled and tasted definitely off. Probably just me but I did follow the recipe.
IMPORTANT. I have fermented A Lot. The vegetables must be covered completely by the liquid all the time, during fermentation and once opened, otherwise mold gets a hold. I squish and squish the vegetables into the jar until liquid covers. Your photo shows liquid only about 1/4 full ... not good.
The picture in step 4 was a little misleading for a beginner like me, who had never fermented. My cabbage leaf was left slightly exposed (mimicking the image) and the cabbage molded. Obvious to me now, but at the time it wasnt obvious that this leaf was included in the sub note to ensure everything was submerged.
GORGEOUS!
Simple kraut and delicious
Easy to prepare. It is currently sitting in the back of a kitchen cupboard. Cant wait to taste it. It smells devine.
Thank you. Lovely and refreshing. Added some orange peel to balance the turmeric taste. Stored the jar in the laundry cupboard, definitely a cabbage smell throughout fermentation but I knew it when it was ready, 9 days later, as the laundry smelled sweeter😉🙏🏻🦘
This is a really delicious sauerkraut. I added black pepper to increase the bioavailability of the turmeric and Aleppo pepper because I like a little heat.
Tip: leave jar in dark place (18-22 Degr C)not fridge, open lid at least once a day to let it "burp" otherwise it explodes, taste after a few days and stop fermentation by putting in fridge when the taste agrees with you!
Wonder if I did something wrong. It is very garlicky in the taste. I find it hard to use it up.....It is a beautiful color though.
Tips: use a very large bowl to allow for massaging. Us a tamper if you have one. Keep a scrapper handy to scrap mixture down. Leave mixture for 10 mins before putting in to jard. I steralised the jars in the oven. I did one jar with tumeric.
Don't skimp on the salt - it makes a huge difference to the flavour of the cabbage/final result. Made this twice now.
Made this a couple of weeks ago and had it at lunch today! Love the ginger, carrot and turmeric combination. Ginger is fiery and more interesting than a regular sauerkraut.