"Shine" Turmeric Kraut Recipe.

This is one of my favourite sauerkraut recipes that I have created.

This recipe packs an anti-inflammatory punch and is full of anti-oxidants. Curcumin,

found in turmeric combats inflammatory diseases, helps to prevent Alzheimer’s,

inhibits cancer growth and reduces the risk of heart attack and stroke. The addition

of cracked pepper significantly increases the bioavailability of curcumin.

In addition, this kraut is delicious! It can be served as an accompaniment to meats

and stews, mixed through a salad or delicious as a topping to smoked salmon or

avocado toast.

INGREDIENTS (Makes a bit over one Litre)

1kg green cabbage, chopped or shredded

Half brown onion, chopped

6 cloves of garlic, chopped

The zested rind of one organic lemon

2 thumb-sized pieces of turmeric, peeled and finel y chopped or grated

A good amount of cracked, black pepper

20g (four teaspoons) of salt

EQUIPMENT

Large bowl

1 Litre clean glass jar

turmeric kraut is delicious served with smoked salmon on sourdough.

Combine all ingredients in a large bowl.

Massage your cabbage with your hands or pound

with a rolling pin or purpose-made “saurkraut

pounder” until you can squeeze liquid out of

your cabbage. This should take around three to

five minutes.

Tightly pack your cabbage mix into your glass

jar, regularly pushing it down with your fist,

saurkraut pounder or a rolling pin. Continue to

fill your jar, leaving about 2cm (1 inch) from the

top, so that the vegetables can expand. Again,

push the cabbage mix down so that the vegetables

are fully submerged by the liquid brine. Vegetable

fermentation is an anaerobic process, therefore

it is important to keep vegetables submerged

under a liquid. Add any additional liquid left over

from your bowl. Place lid on your jar.

To allow your cabbage to ferment, leave it

on your kitchen bench or in a cupboard or

pantry for 1 to 4 weeks (longer if you wish).

If you find that your vegetables have expanded

and are no longer submerged, you may push

them back under the liquid with a clean spoon.

You may wish to place a tray with a paper towel

under your jar, to catch any liquid that may spill

out, should that occur. Fermentation time will

vary according to the seasons and your climate.

Bubbles, hisses, fizzes and leaking liquid are

normal and are an indication of a live, probiotic-rich

kraut, although they are not necessary.

Open your jar every couple of days to push any

expanding vegetables back below the liquid

brine with a clean spoon. Any white yeast that

forms on top is known as “kahm yeast” and can

be simply scraped off.

Taste your kraut. When it reaches a flavour that

you enjoy, you may transfer it to the fridge where

it will last many months (at least 3 months,

possibly much longer).

Enjoy this bright, colourful, healthy and delicious saurkraut!

For more fantastic saurkraut recipes, feel free to purchase my e-Book for just $12.95 from here!

eat a rainbow every day!