Ginger Spiced Sauerkraut

sauerkraut in a glass jar on the table

What you’ll need:

2 x 1L glass jars with lids
1 large glass mixing bowl

Ingredients:

1 large cabbage, outer leaves removed, then cut into thin slices
1 large carrot, grated
1 tbsp. Himalayan sea salt or celtic sea salt
1 tsp. Black pepper
2-3 cloves garlic, crushed
1 small knob of ginger, grated
Filtered Water as needed


Method:
1. Chop cabbage finely and place into a large mixing bowl. Set aside the outer leaves. We will need these later.
2. Grate carrots and ginger using a box grater or food processor and add to the cabbage.
3. Crush the garlic then add both to the cabbage.
4. In a separate mixing bowl, add in ¼ of the cabbage mixture at a time and salt with ¼ tbsp. Salt. After you do this, use your hands to squeeze and massage the salt through the cabbage mixture. You are trying to allow the water to come out of the cabbage and mix with the salt. This will form a brine.
5. Repeat the above process another 3 times until you have no more cabbage to squeeze or salt to add. Yes it counts as a workout.
6. Fill your 2 x 1 L glass jars with the cabbage mixture, allowing about 2-3 inches of space at the top of each jar. As you fill the jars press down firmly on the veggies so the water is released.
7. At this point, if there isn’t liquid covering the entirety of your vegetables, then add some filtered water until all of the cabbage mixture is emersed under water.
8. Fold the outer cabbage leaves and place into the top of each jar. This acts as a ‘weight’ to hold the cabbage mixture under water.
9. Pop the lids on the jar and allow to sit at room temperature for about two weeks. Make sure to check in on it daily to ensure that the cabbage is still imersed under water. As it ferments, it will also develop a “fizz”. I recommend letting the pressure out each day so it doesn’t explode on you.
10. Do a taste test of your batch after one week, it will probably still need a bit longer unless you live in a hot climate. It should taste slightly sour. If it isn’t ready, pop it back in for up to 1 more week, checking daily. Once it has complete and tastes deliciously sour, pop it in the fridge with the lid on. This stops the fermentation process and will allow you to keep it for several months.

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