Sauerkraut with ginger and turmeric
Fermented foods are one of the best way to introduce good bacteria to the gut. But, if like me, you've been intimated by wrangling beneficial bacteria, hopefully the guidelines below, plus stories of my own pitfalls will get you more comfortable with fermenting veggies.
This recipe really starts in March 2017 when I finally got up the courage to try to make sauerkraut. I read and read and read everything I could about fermentation. I got my veggies ready and set the jar in the pantry to do its thing. 3 weeks later, it was stinky and incredibly pungent. I don't think it went bad, but it did not taste good. I tried to eat it. I really did, but 6 months later it was still in the door of the fridge. Major fail.
Then, one late summer afternoon, there were little bits and pieces left from the CSA box. Cabbage, carrots, a watermelon radish. Not wanting them to go to waste, I remembered having seen somewhere on Instagram someone make sauerkraut without so much fuss and decided I'd just be less uptight about it. So, I went back to The Art of Fermentation, for the ratio of salt to veggies, grated all the leftovers, added salt, green onions and ginger to taste and set it on the counter.
4 days later the result was edible. Even tasty. Well, really tasty. It was crunchy, sour, and zingy. Brightened up salad. Went well with carnitas. It made me want to eat the fermented goodness.
And here it is for you. The key to keep the whole thing in fermentation territory and not moldy territory is to make sure the veggies are covered by the brine that's created when you give them a good smash. I also think the glass weight makes a big difference too. I do hope you try it!
Sauerkraut with ginger and turmeric
1/2 head of large green cabbage, grated or thinly sliced, about 8 cups (or 650 grams)
2 carrots, grated, about 2 cups (or 200 grams)
3 green onions, thinly sliced
~ 1.5 inch thumb width piece of fresh ginger, grated (you'll adjust to taste)
1/2 tsp turmeric
3 tsp fine sea salt, (17 grams)
I like the precision of weight, so the ratio in grams is:
850 grams of grated vegetables (about 75% cabbage and the rest carrots or other veggies)
17 grams of salt
In a food processor or by hand, prepare the cabbage and carrot. Add to a large bowl. Mix in green onions, turmeric and ginger. Sprinkle salt over and smoosh and squeeze until the veggies release their juices. At this point, I like to let things sit for 20 minutes, covered, to make sure there's enough liquid. Taste that it's to your liking--adding more ginger if you'd like. Transfer to a clean glass jar. Make sure to press and pack everything in tightly. (I use a cocktail muddler for this). There should be enough liquid to cover the vegetables. Place a weight to keep the vegetables submerged and leave about an inch of headspace. Cover with a plastic lid and place on a plate to catch any liquid. Leave on counter at room temperature for 4-5 days. Burp jar daily by opening to release any accumulated gas and sealing tight again. Remove weight when ready and transfer to fridge.
Tools I've found helpful:
