Spicy Homemade Fermented Sauerkraut with Turmeric

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.

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.