- 1/2 Cabbage, thinly sliced.
- 1 tablespoon rock salt
- 2cm Ginger, grated
- 4cm Turmeric, grated.
- 1 clove of garlic, minced.
- Combine the cabbage and salt in a big bowl. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. This will take 5 to 10 minutes. Add the minced ginger, turmeric and garlic.
- Pack the cabbage mixture into a jar. Making sure you are pushing it down into the jar, squeezing out any air pockets.. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
- Once all the cabbage is packed into the jar, slip a weight into the mouth of the jar.This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
- Over the next 24 hours, press the cabbage down every few hours. As the cabbage releases its liquid, the liquid will rise over the top of the cabbage. If the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
- Ferment the cabbage for 3 to 10 days. As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature Check it daily and press it down.
- When the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate.
- Can be stored 3-6 months.