Imagine a culinary pairing so perfect, it excites the tastebuds while delivering an impressive dose of health benefits. A harmony of zesty heat and aromatic earthiness, we’re talking about Fermented Turmeric and Ginger Sauerkraut. Captivating the sense of connoisseurs across the globe, this extraordinary recipe is not just about delightful flavors, but about nourishing your body too. Let’s immerse ourselves into the flavorful journey of how to prepare this healing, energizing, and incredibly tasty dish.
Ingredients List
Creating a masterpiece certainly calls for the right ingredients. Here is what you need to whip up your pot of Fermented Turmeric and Ginger Sauerkraut:
- A large head of green cabbage
- 2 tsp crushed sea salt
- 2 tsp grated turmeric root
- 2 tsp grated ginger root
- 1 tsp ground black pepper
- Distilled water, as required
Instructions
- Begin by finely shredding the cabbage and place it in a large mixing bowl.
- Sprinkle sea salt over the cabbage. Massage the salt into the cabbage for about 10 minutes until it becomes soft and starts releasing juice.
- Add grated turmeric, ginger and black pepper to the bowl. Blend them well with the cabbage using your hands.
- Pack this mixture into a clean glass jar, pressing it down firmly so that the brine rises above the cabbage.
- Ensure there’s enough water to cover the cabbage entirely. Seal the jar.
- Allow it to ferment in a cool and dark place for about two weeks. Remember to check the Sauerkraut every day and ensure it stays submerged.
- It will be ready to relish after two weeks, but longer fermentation increases the flavor.
Cooking Time & Servings
Though it takes a mere 30 minutes to prepare, the fermentation means our Fermented Turmeric and Ginger Sauerkraut will be ready to savor in about 14 to 20 days. This recipe serves six generous portions.
Nutritional Information
Beyond its zestfully spicy-sour taste, the Fermented Turmeric and Ginger Sauerkraut is, in essence, a powerhouse of nutrition. Packed with antioxidants and fiber, it is a healthy treat to your digestive system. Furthermore, the addition of turmeric and ginger reinforces its anti-inflammatory and immune-boosting properties.
While approximate, the nutritional value per serving are as follows:
- Calories: 50
- Fat: 1 gram
- Carbohydrates: 10 grams
- Protein: 2 grams
- Turmeric: 0.4 grams
Tips and Tricks
- While adding water, ensure it is chlorine-free as chlorine can inhibit fermentation.
- Using fresh turmeric and ginger is recommended for better flavor and nutrition.
- Do not fill the jar to the brim. Leave room as the cabbage will expand as it ferments.
As we bring this culinary journey to a close, remember…
This Fermented Turmeric and Ginger Sauerkraut is not just a recipe, it’s a celebration of flavors bridging the gap between nutrition and taste. We’d love to hear your experiences, and you can share pictures of your homemade Sauerkraut on our social media. Don’t hesitate to ask any questions or share your variations of this recipe.
Frequently Asked Questions
- Can I use powdered turmeric and ginger instead of fresh one?
- Is it necessary to use a glass jar for fermentation?
- How do I know if the Sauerkraut has gone bad?
- Can I use any other type of cabbage for this recipe?
- How long can I store the Sauerkraut after it’s fermented?
Create, relish, and take yourself on a journey of fantastic flavors with this Fermented Turmeric and Ginger Sauerkraut recipe. This incredibly delicious and super healthy dish is a wonderful addition to any meal. Once you’ve tried it, there’s no turning back!
