Sauerkraut with Carrot and Turmeric Recipe

How to make Sauerkraut with Carrot and Turmeric

Method

Place all of the ingredients into a large mixing bowl. Using clean hands, squeeze and massage the mixture together for 10 minutes to allow the salt to draw out the moisture.
Place the mixture and any liquid into a 1 litre sterilised jar. Using a pestle or round-edged rolling pin, compact the mixture densely into the bottom of the jar, compressing it so that the solids sit below the liquid.
You may have to leave it for 30-40 minutes to allow more moisture to be released. Then try packing it into jar a little more.
Once the solids are completely under the liquid, place the lid on and keep in a dark place at room temperature for 2 weeks, to allow it to ferment. Remove the lid every day or two to allow any air to escape.

Tip: Make sure that the solids sit completely under liquid for the whole of the ferment time, or it can go mouldy. You can also invest in pickling weights to do this.

Makes:
1L jar

Prep Time:
1 hour plus 2 weeks

Ingredients

375g white cabbage, shredded
125g peeled carrot, cut into matchsticks
1 small brown onion, finely sliced
2 tsp finely shredded ginger
1 clove garlic, finely chopped
2 tsp Stonemill ground turmeric
12g salt

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