Bring 3 ½ cups of filtered water to a boil. Pour into a bowl and dissolve the
Sea Salt (2 Tbsp)
into the water. Allow the brine to cool completely.
Finely chop the
Green Cabbage (7 2/3 cups)
Sea Salt (to taste)
and massage well.
Ground Turmeric (1 Tbsp)
Whole Coriander Seeds (1/2 tsp)
Cayenne Pepper (1/4 tsp)
and mix well.
Fennel Bulbs (2 Tbsp)
and mix in with other ingredients well. Add
Scallions (2 stalks)
Fresh Ginger (2 Tbsp)
Pack everything, into a quart-size, wide-mouth 1-quart mason jar. Using a mortar, or wooden spoon, pound down the mixture to help release more liquid.
Secure Kraut Source system on top of the Mason jar.
Allow to ferment for 7 - 14 days, or even longer. Enjoy!