Cabbage & Turmeric Sauerkraut

Sauerkraut is a nutritional powerhouse providing dietary fibre, vitamins C and K, potassium, calcium and phosphorus. Eating sauerkraut may help you strengthen your immune system, improve your digestion, reduce your risk of certain diseases, and even lose weight. For sauerkraut to have the greatest effect, it needs to be raw. As the cabbage naturally ferments, the probiotic bacteria begins to grow. These probiotics are highly beneficial to digestion and are what give sauerkraut most of its health benefits. Tumeric has a range of health promoting benefits due to curcumin, the yellow pigment. Is a powerful anti-inflammatory.

Preparation Time: 30 minutes + 1 week fermenting
Service Time: 3 minutes
Perfect For: Afternoon Tea, Appetiser, Bar Snacks, Main Courses, Starters

Serves: 20 x 50g portions
Prep Time: 30 minutes, plus 1 week fermenting time

Wheat Free, Gluten Free, Vegetarian

Ingredients

1.3kg white cabbage
20g Sea salt
50g turmeric root, finely grated or 1 tablespoon ground tumeric
1 teaspoon cracked black pepper
Zest of 1 orange

Preparation

  • Wash and sterilise a jar large enough to hold the softened cabbage. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean.
  • Finely slice the cabbage using a food processor or mandolin.
  • Add the salt to cabbage to a bowl in alternate layers. Massage liberally for 10 minutes until you end up with a much-reduced volume of cabbage sitting in its own brine.
  • Add the turmeric, cracked black pepper and orange zest to the cabbage and massage for a further five minutes.
  • Place the cabbage in the jar, making sure that it is submerged in the brine. Allow to ferment at room temperature for 7-10 day checking daily to make sure cabbage is fully submerged.
  • The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars and keep it in the fridge for up to 6 months.

Jennifer’s Tip

Sauerkraut is an incredibly versatile ingredient and is wonderful with smoked fish, sausage and even as a sandwich filling.