Making homemade sauerkraut could not be easier. It takes only 15 minutes to an hour to prepare your jar for fermentation. This version with red chili and turmeric tastes delicious on hot dogs, grain bowls, and avocado toast.
Total Time
2hr
4.7
3 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
lb
Medium
Green Cabbage
•
1/2
Tbsp
Fine Sea Salt
•
1/4
tsp
Crushed Red Pepper Flakes
•
1/4
tsp
Ground Turmeric
Cooking Instructions
1.
Remove the thick outer layers of the Green Cabbage (1 lb) until you reach a smooth light green interior. Save one of the leaves and rinse well. Cut the trimmed cabbage head into quarters lengthwise. Remove the core at the center and thinly slice.
2.
In a large mixing bowl, toss the cabbage with the Fine Sea Salt (1/2 Tbsp). With clean hands massage the shredded cabbage for 2 to 5 minutes, or until it begins to release some of its liquid and soften. You may want to rush this step, but don’t – it’s really important for making sure you have enough liquid later on to submerge the cabbage. Add the Crushed Red Pepper Flakes (1/4 tsp) and Ground Turmeric (1/4 tsp) and toss to combine.
If there isn’t enough to submerge the cabbage after 24 hours, dissolve 1 teaspoon of salt in 1 cup of water and add enough to cover the cabbage.
Nutrition Per Serving
CALORIES
29
FAT
0.1 g
PROTEIN
1.5 g
CARBS
6.8 g
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