Turmeric Pepper Kraut

This recipe introduces a vibrant and flavorful variation of sauerkraut infused with fresh turmeric. With its bright yellow color and tangy taste, this turmeric sauerkraut adds a burst of sunshine to your meals. It offers a refreshing twist on traditional sauerkraut and pairs wonderfully with dishes like sunnyside-up eggs on a gray morning.

In addition to this recipe, the introduction encourages experimentation with fresh turmeric in other fermented foods, such as cucumber and onion pickles, adding an electric green color and a distinctive flavor.

Yield: About 1 quart
(fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• 1 small head (1½–2 pounds) cabbage
• ½ onion, thinly sliced (optional)
• 1–1½ tablespoons unrefined sea salt
• 1½ tablespoons finely grated fresh turmeric root
• 1 large clove garlic, grated
• ½ teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Prepare the cabbage and onion (if using) by rinsing and slicing them.
2. Massage 1 tablespoon of salt into the cabbage and let it sit for 15 minutes.
3. Mix in the grated turmeric, garlic, and black pepper, adjusting the salt if necessary.
4. Transfer the cabbage mixture to a jar or crock, pressing it down and adding reserved outer leaves on top.
5. Use a plate or sealed water-filled jar as a weight to keep the cabbage submerged.
6. Ferment the kraut on a baking sheet in a cool, shaded area for 7 to 21 days, checking daily and pressing down if needed.
7. Test the kraut on day 7 for desired sourness and color.
8. Store the fermented kraut in sealed jars in the refrigerator for up to 12 months.

TIPS:

• Use fresh and high-quality ingredients for the best flavor and results.
• Adjust the salt according to your taste preferences. Start with the recommended amount and add more if desired.
• Massaging the cabbage with salt helps to break down the cell walls and release its natural juices, aiding in the fermentation process.
• Ensure that the kraut remains submerged in the brine throughout the fermentation period. This helps prevent the growth of unwanted bacteria.
• Use a fermentation vessel that is large enough to accommodate the cabbage and leave enough headspace for the brine to rise.
• Place the fermentation vessel on a baking sheet to catch any overflow or brine that may escape during the fermentation process.
• Check the kraut daily during fermentation to ensure it is submerged and to monitor its progress. Press it down if necessary to bring the brine back to the surface.
• Don’t be alarmed if you see some scum on top of the kraut. It is usually harmless and can be skimmed off if desired.
• Taste the kraut after the recommended fermentation period to determine its readiness. It should have a pleasing sourness and the cabbage should be translucent and vibrant in color.
• Store the fermented kraut in sealed jars in the refrigerator to preserve its flavor and freshness. It can be enjoyed for up to 12 months.
• Get creative with turmeric by incorporating it into other fermented foods like cucumber and onion pickles for added color and flavor.