- 700ml clean mason jar (ideally run it through the dishwasher to sanitise it or boil it in water)
- 140 g (5 oz – approximately ¼ of the whole cabbage) – green cabbage, shredded
- 85 g (3 oz) – peeled carrots, shredded
- ¼ red onion – finely sliced
- 2 garlic cloves – minced
- 1½ teaspoons sea salt
- 1 teaspoon of whole peppercorns
- 1 teaspoon fresh ginger- grated or finely chopped
- 1 tablespoon of grated fresh turmeric or 1/2 teaspoon ground turmeric
- Firstly, make sure your mason jar is extra clean, otherwise any residues will stop the fermentation.
- Start with shredding the cabbage into thin strips. You may use long sharp knife or food processor for that purpose. Sometimes I don’t have much time so I buy shredded cabbage from the store. Time saver!
- Add carrots, onion, garlic, ginger and salt.
- Mix well and massage with your hands until the cabbage softens.
- Add turmeric.
- Mix well with tongs (so that your hands don’t stain). Set aside for 15-20 minutes (for liquid to release).
- Mix again and place into the jar. Press down with a fork so the liquid comes above the cabbage. If it’s not happening, add some water. Cover with plastic wrap.
- Now you need something to keep cabbage pressed down. Unless you have some special equipment, a simple zip lock bag filled with clean stones will do! If you don’t want to use plastic, you can use a smaller jelly or spice jar filled with clean stones that fits inside the larger mason jar.
- Fill the bag with water and squeeze into the jar above the cabbage.
- Cover with the lid and let it stand for a couple of days (usually up to 5 days) on the counter to ferment at warm room temperature. In winter it might take a bit longer. When the bubbles appear, it’s a good sign that the sauerkraut is ready! Refrigerate after it’s ready.