This recipe is for a flavorful and vibrant fermented kraut that combines the delicious flavors of green cabbage, garlic scapes, carrots, turmeric, and spices. The kraut has a deep golden color and is packed with both nutritional benefits and delicious taste. It makes for a perfect addition to your meals, especially during the fall season when its popularity soars. The garlic scapes used in this recipe can be found at farmers’ markets in early summer, and they add a unique and delightful twist to the traditional kraut.
To create this tantalizing kraut, you’ll need green cabbage, garlic scapes, grated carrots, fresh turmeric root, ground coriander, red chile flakes, and unrefined sea salt. The combination of these ingredients results in a vibrant and flavorful kraut that is not only visually appealing but also packed with nutritional benefits.
By following these instructions, you’ll create a delicious and nutritious fermented kraut that is sure to impress with its vibrant color and incredible flavor.
The resulting kraut can be enjoyed as a side dish, a topping, or as an ingredient in various recipes. Its vibrant color, rich flavors, and beneficial probiotics make it a versatile and nutritious addition to your meals.
Get ready to embark on a culinary adventure and savor the wonders of this golden-hued fermented kraut, showcasing the tantalizing combination of green cabbage, garlic scapes, carrots, turmeric, and spices.
YIELD: About ½ gallon
(fermentation vessel: 2 quarts or larger)
INGREDIENTS:
- 2 heads (about 6 pounds) green cabbage
- ½ pound garlic scapes, thinly sliced
- 1 cup grated carrots
- 1 small fresh turmeric root, finely grated
- 1 teaspoon ground coriander
- 1 teaspoon red chile flakes
- 2 tablespoons unrefined sea salt
INSTRUCTIONS:
- Begin by shredding the green cabbage into thin strips.
- Add the thinly sliced garlic scapes, grated carrots, finely grated turmeric root, ground coriander, and red chile flakes to the shredded cabbage.
- Sprinkle the unrefined sea salt evenly over the mixture.
- Mix all the ingredients thoroughly, ensuring that the salt is evenly distributed.
- Transfer the mixture to a fermentation vessel that has a capacity of 2 quarts or larger, as this recipe yields about ½ gallon of kraut.
- Pack the mixture tightly into the fermentation vessel, making sure there are no air pockets.
- Place a weight or a plate on top of the kraut to keep it submerged in its own juices.
- Cover the fermentation vessel with a clean cloth or a lid that allows gases to escape.
- Store the vessel in a cool, dark place for about 2 to 3 weeks, allowing the kraut to ferment.
- Check the kraut regularly during the fermentation process, ensuring that it remains submerged in its brine.
- After the desired fermentation time, taste the kraut to determine if it has reached the desired flavor. If not, allow it to ferment for a bit longer.
- Once the kraut is ready, transfer it to jars or containers and refrigerate to slow down the fermentation process.
- Enjoy your homemade fermented kraut as a side dish, a topping, or a flavorful ingredient in various recipes.
