Ginger, Turmeric and Carrot Sauerkraut

1

Gather and prepare your ingredients.

2

Place the ginger, garlic and salt into a blender with a splash of water. Blend until you have a slurry.

3

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.

4

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.

5

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.