Ingredients:
3 Lbs cabbage
1 cup radish (daikon or black radish)
4 – 5 carrots
1 cup onion
4 cloves garlic
4 Tbsp chili pepper (adjust for desired spiciness)
4 Tbsp turmeric
4 Tbsp ginger
4 Tbsp sea salt
Method:
- Slice the cabbage, radish, and carrots into about equal sized shreds.
- Make a paste with garlic, onions, chili peppers, turmeric, and ginger in the food processor.
- Add salt to veggies and massage them with your hands to mix.
- Pack into a gallon-size crock or jar. Tamp down with your hands. Check out all kinds of awesome fermentation equipment HERE
- Important: Get all the air bubbles out as you pack it down – creates an oxygen-free environment for the veggies.
- Push until the brine covers the top of the veggies.
- Cover your veggies with a saucer or plate. Try to get one that fits as close to the edges as possible.
- Weight your cover down with a jar of water.
- Cover with a cloth so no bugs get inside or use a lid with an airlock.
- During the first week, check on your veggies to make sure they stay under the brine. If necessary, push the veggies down. This will help prevent mold from forming.
- I typically like anywhere between 2-4 weeks of fermentation time for small batches. If you harvest it when it’s too young, it may still be a bit bubbly feeling on your tongue.
- The best temperature to ferment sauerkraut is 55-65 degrees. Put it in a pantry, root cellar, cupboard, or on your kitchen counter. If it gets below or above this temperature it will be fine, but the best flavors develop within this range.
- When you are ready to harvest, if necessary, scrape off the top layer, and enjoy the healthy cultured veggies.
Note: If mold forms… Scrape it off. If the sauerkraut underneath smells okay, taste it. If it doesn’t taste right, spit it out and throw it out!