This is a stunning ferment and so easy to make you’ll wonder why it’s taken you this long to get around to making it. **Fresh turmeric will stain your hands and fingernails so be prepared for yellow hands 😉
1/2 green cabbage
1 tbsp caraway seeds
1 finger of fresh turmeric
Wash, peel and grate turmeric (Use the back of a spoon for a quick and easy method)
Add all ingredients to a large stainless steel or glass bowl and massage until you can squeeze the cabbage and liquid drips out. Try not to over massage as you will end up with a soft mushy kraut.
Label, pour and push into glass jars leaving about an inch free at the top for breathing space.
Secure lids and place on bench with a plate underneath, out of direct sunlight for 4 days. Burp regularly as you would for Kombucha making sure to retighten lids once finished.
In warm weather, place in fridge to finish fermentation process for at least up to 14 days. Preferably longer 😉