Tuesday, 19 July 2011

Batch #3 - with turmeric carrot and spring cabbage

Well, another week, another batch. For this one we are using:


1 white cabbage
1 spring cabbage
4 carrots
1 biggish clove of garlic
1 teaspoon of turmeric

2 tablespoons of sea salt (all the veg came to just over 2 kg)


Shred cabbage, peel and grate carrot. Chop garlic very finely to make sure it spreads evenly throughout the mixture. Finally add the turmeric and mix through.

Follow the steps outlined in the basic sauerkraut recipe to prepare (i.e. crush) and store the mixture.

Use some of the outer leaves and a piece of the core to keep the mixture submerged:

Finally I am left with a lovely looking jar of sauerkraut:

Video update - witness the moment it is opened!!!

This turmeric kraut was a real hit at the house!

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