Sauerkraut

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

7 2/3 cups

Green Cabbage

2 stalks

Scallions

2 Tbsp

Fresh Ginger

1 Tbsp

Ground Turmeric

1/2 tsp

Whole Coriander Seeds

2 Tbsp

Fennel Bulbs

1/4 tsp

Cayenne Pepper

2 Tbsp

Sea Salt

to taste

Sea Salt

Cooking Instructions

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Step 1

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.

Step 2

Finely chop the Green Cabbage (7 2/3 cups) .

Step 3

Add more Sea Salt (to taste) and massage well.

Step 4

Add Ground Turmeric (1 Tbsp) , Whole Coriander Seeds (1/2 tsp) , and Cayenne Pepper (1/4 tsp) and mix well.

Step 5

Thinly slice Fennel Bulbs (2 Tbsp) and mix in with other ingredients well. Add Scallions (2 stalks) and Fresh Ginger (2 Tbsp) .

Step 6

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.

Step 7

Secure Kraut Source system on top of the Mason jar.

Step 8

Allow to ferment for 7 - 14 days, or even longer. Enjoy!