Our family had been eating traditional sauerkraut for many years when I decided to brighten up our typical ferment with flavors our family adores and veggies that happened to be growing in our garden at the time. I’ve also added fresh garlic, turmeric, and ginger for their anti-inflammatory and medicinal properties. This kraut is truly nourishing and restorative to the body while providing a substantial probiotic boost.
I typically make enough for a 1 or 2 gallon pickling crock; however, this recipe is paired down to make 2 quart sized mason jars. Feel free to scale the recipe up or down according to your needs.
1 medium head green cabbage
1 medium head purple cabbage
1 sweet onion
1 bell pepper
2 cloves garlic, minced
1 inch ginger, peeled and finely grated
1 inch turmeric root, peeled and finely grated (optional)
1 tablespoon sea salt or Redmond's Real Salt
¼ cup whey or starter liquid from previous batch (or an additional tablespoon of salt)
Rinse your cabbage and remove a couple outer leaves to use later on. Thinly slice the cabbages, peppers, and onion. Combine all ingredients in a large bowl. Pound or knead the kraut to release the juices from the vegetables. Alternately, cover with a tea towel and let it sit at room temperature for 30-60 minutes to allow the salt to pull the juices out of the cabbage. Transfer the mixture to quart sized jar while pressing firmly so that the liquid rises to the top. Leave about an inch of headspace. Press the whole cabbage leaf on top of the cabbage, tucking around the mixture and keeping it submerged. Cover tightly with a lid or airlock. Leave at room temperature for 3-7 days. If you are not using an airlock, it is wise to “burp” your jar during the fermentation process. Carbon dioxide can build up in your jar and could cause it to bulge or even crack. Simply loosen the lid and retighten. Store in the refrigerator.