White Cabbage & Turmeric Sauerkraut

Fermented white cabbage kraut with turmeric, black pepper and orange.

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Step 1

Slice cabbage really thinly

Step 2

Add salt to cabbage and massage liberally for 10 minutes until juice is extracted

Step 3

Finely grate the turmeric and add to the cabbage.

Step 4

Add the cracked black pepper and orange zest, massage for another five minutes.

Step 5

Add to kilner jar, making sure the cabbage is submerged in anaerobic environment.

Step 6

Allow to ferment at room temperature for 7-10 day (check daily to make sure cabbage is submerged)