Turmeric Sauerkraut

So... fermenting. Have you tried it yet? Since we're all stuck inside with time on our hands because of stay in place rules I figured why not! 

Sauerkraut fermentation promotes the growth of beneficial probiotics, you know, those healthy bacteria we keep hearing about. And with the double whammy of turmeric and black pepper in this recipe the improvement to digestion should be outstanding!
Here's a small batch recipe to get started with.

Ingredients:
1/4 small cabbage, finely sliced
1/2 small onion, finely sliced
1-2 tsps minced garlic
1-2 tsp salt (I used pink Himalayan)
1 tsp minced ginger
1/2 tsp ground turmeric
1/4 tsp black pepper

Shred or finely slice the cabbage and massage with salt. Toss well with the remaining ingredients.

Let stand 15 - 20 minutes then mix again. Pack into a sterilized jar. I filled one quart size jar.

Add just enough water to cover.

Then, to make sure the cabbage stays below the water level, fill a small zip plastic bag with some water and tuck it into the top of the jar.

Cover jar loosely with the lid, you want any accumulating gases to be able to escape. Sit the jar on a tray or pan of some kind in case of leaks (I didn't have any) and cover with a dish towel.

Leave the jar on the counter for 5 days or up to 3 weeks. As a newbie to fermenting I was not comfortable with leaving the jar out for more than 5 days but the longer you leave it the more beneficial bacteria that will accumulate. Once you have reached the fermentation time you like remove the plastic bag, close the jar and place in the refrigerator. Fermentation will still go on but at a much slower rate.

Serve it any way you like regular sauerkraut. We like it on hot dogs, but you can just grab a forkful any time for a boost of health benefits! And your tummy will thank you!

It's been a year since I first went to a fermentation class but I'm glad I finally got back to it.
Here's the link to the Fermented Hot Sauce we did in that class if you want to give it a try:
https://hotandcoldrunningmom.blogspot.com/2019/03/fermented-hot-sauce.html