1 head of green cabbage
1 inch peace ginger, peeled and chopped
2 cloves of garlic, peeled and chopped - optional
½ inch peace turmeric, peeled and chopped
½ tablespoon of black cumin - optional
pinch of black pepper
1 ½ teaspoons of sea salt
Remove the outer leaves of the cabbage and save for later to keep veggies down in the jar
Shred vegetables in food processor, or slice finely with knife or use a grater
Combine all the ingredients now in a large bowl and mix well
*The salt pulls the water out of the cabbage and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also keeps the cabbage crunchy and inhibiting organisms and enzymes that soften it.
*If you like you can massage the vegetables instead of pounding. I know someone that doesn’t use a pounder and has great success with her ferments. Still, pack it tightly into the jar.
5. Fill up container and leave about 2” from the top and add the liquid to cover
6. Roll up the saved cabbage leaves and place them on top to fill the remaining space.
7. Place a weight on top (e.g. a smaller mason jar filled with water) and cover with a towel.
8. Press down on the weight to add pressure to the cabbage and help force water out of it. Repeat every few hours, until the brine rises above the cover. (Can take up to about 24 h; if the brine doesn’t rise above the plate by then add some salt water to cover - 1 T of salt to 1 cup of water)
9. Check the sauerkraut every day. The volume will reduce as the fermentation proceeds.
* In case you find mold on top, usually the rest of the sauerkraut is still good. Just remove the mold from the top. In general, trust your nose, if anything went off.
10. After a few days the kraut will tasty tangy, will get stronger after more days. Can be put in a cool cellar to keep fermenting for months. When the sauerkraut is fermented to your desired taste and consistency, remove the cabbage leaves from the top, close the jar with a lid and transfer to the fridge.
When you start a new batch you can boost it with some of the old kraut which is an active culture starter.