Raw Sauerkraut With Turmeric

Initial and Cabbage Preparations 1. Take the equipment out or clean it. This will include a chopping board, knife, large mixing bowl, mixing wooden spatula, 1ltr preserving jar, and a teaspoon. Wash all with hot soapy water and rinse with boiling water to remove any undesirable bacteria. Wash your hands thoroughly with soap and rinse with hot water.

Initial and Cabbage Preparations 1. Take the equipment out or clean it. This will include a chopping board, knife, large mixing bowl, mixing wooden spatula, 1ltr preserving jar, and a teaspoon. Wash all with hot soapy water and rinse with boiling water to remove any undesirable bacteria. Wash your hands thoroughly with soap and rinse with hot water.

Putting The Sauerkraut Together 1. Transfer the shredded cabbage to a larger mixing bowl, add the salt and mix with clean hands to thoroughly combine. I personally like to massage the cabbage with salt so it's easier to handle it as it softens but it is somehow tastier too. Massaging the cabbage meaning to slightly rubbing it to get that crushed effect. Alternatively, use a cabbage crusher to do this.

2. When the cabbage is ready, you will have a reduced by half amount of cabbage in the bowl. You will also end up with about 200ml (1 cup) brine in the bottom of the bowl.

3. Add the chopped, shredded, or crushed pieces of carrot, sliced ginger and turmeric roots, and all the desired spices. Mix thoroughly with the mixing wooden spatula.

Jarring the sauerkraut 1. Jar the unpasteurized sauerkraut by adding this into the jar and pressing it down tightly to remove any air bubbles. Also, make sure to scrape the inside of the jar with the spatula or a spoon so every shred of cabbage is submerged into the brine.

2. The brine has to be sufficient to completely cover the cabbage so no oxygen will be present in the jar to help it spoil as it ferments. Add a little drizzle of previously boiled water if not enough brine was produced but mix prior to jarring. Remember that any extra water added needs the salt ratio too.

3. Cover the top of the shredded cabbage with the retained cabbage leaf. Press down until fully submerged with about 1 cm or 1/2in brine above the cabbage, then fill a sandwich bag with water and place it on top to keep the cabbage in place but also to weigh it down.