Spicy Homemade Fermented Sauerkraut with Turmeric

Ingredients

Servings

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

US / METRIC

5 cups

Medium Green Cabbage

1/2 Tbsp

Fine Sea Salt

1/4 tsp

Crushed Red Pepper Flakes

1/4 tsp

Ground Turmeric

Cooking Instructions

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Step 1

Remove the thick outer layers of the Green Cabbage (5 cups) 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.

Step 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.

Step 3

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