Turmeric Sauerkraut Recipe – The Fermented Health Booster
Sauerkraut wasn’t our favorite food all until we started fermenting our own Turmeric Sauerkraut. Ironically, we now eat it every day, be it in sandwiches or as an added extra flavor for salads and soups.
Probiotics have also been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity! Gut bacteria and enough digestive enzymes help you absorb food better.
Fermentation allows you to store these foods for longer periods of time without losing the nutrients. Researchers have established a compelling link between gut bacteria and mental health – 90% of the body’s total serotonin is produced in the digestive tract. The right amount of serotonin in the brain produces a calm and happy feeling.
The health benefits of cabbages (more info below) combined with the probiotic properties of fermentation give us a powerful homemade superfood of exceptional value.
Raw recipe: Turmeric Sauerkraut
Preparation time: 30 min.
Let it sit for: 30 min.
Fermentation: 5-7 days
Ingredients for approx. 32 oz (1l) :
1 head of green cabbage
10oz (300g) of carrot
2 garlic cloves (or as you like)
2 tablespoons of fresh ginger root
1 1/2 teaspoons of sea salt
1 tablespoon of turmeric
1/2 teaspoon of black cumin
pinch of cayenne pepper
pinch of Black pepper
1. Larger outer leaves of the cabbage put aside. You will need it later for keeping the cabbage submerged in its liquid.
2. Slice the Savoy cabbage and carrots with slicer or knife to very fine, tiny pieces. Or shred in food processor.
3. Cut the onion, garlic and ginger into small pieces.
4. Put all Ingredients into a bowl and mix well.
5. Let it sit for about 30 min, so that the cabbage becomes watery and limp.
6. Put everything into a jar (I use a 64oz/2l wide-mouth mason jar). Tamp down the cabbage in the jar with your fist, and – of course – pour the released liquid in as well.
7. Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
8. Place a weight on top. I use a smaller mason jar filled with water.
9. Cover everything with a towel. Set in a cool place, out of sunlight for 7 days.
10. Check the sauerkraut every day and press the weight down a few times to release gases, which are inside. Always keep everything covered with liquid.
11. After 7 days, remove the leaves and place the finished sauerkraut in the refrigerator. It will last at least 9 months or longer in your fridge.
Please note: If you see any mold on top – just remove that part, because everything else which is in the liquid is safe to eat.
If needed, add extra liquid. If the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
To make it easier for you: Here is a video where Lauren takes you through the simple process of making your own homemade sauerkraut.
Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Read our full disclaimer here.
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