Sauerkraut doesn’t have to taste the same or look the same. A little touch-up can make the otherwise humble-looking Sauerkraut the most attractive dish on the table. Adding a little turmeric powder not only enhances the colour but also adds a nice earthy flavour to it. The amount of turmeric added is so little that it is for cosmetic purposes only with slight enhancements in taste. The main ingredient here continues to be the white cabbage.
A Visual delight – Sauerkraut made with Turmeric
I have added both fresh turmeric and ground dry turmeric. The fresh turmeric adds a spicy surprise bite and the powdered turmeric gives a nice orangish hue. Adding too much turmeric to benefit from its therapeutic properties will destroy the true taste of sauerkraut and it will taste bitter.
Sauerkraut with turmeric
This isn’t a classic sauerkraut but it is still made with white cabbage, salt and a little bit of turmeric.
1 Kg of shredded cabbage.
20 grams of non-iodized salt
1 Tablespoon of Fresh turmeric – grated finely
1/2 to 1 Tablespoon of turmeric powder.
- Cut the cabbage and shred it with a mandoline slicer or a food processor. Getting thinner shreds will make the sauerkraut look more appealing and it will also be much more juicier. If a knife is all that you have then cut the cabbage as fine as possible. Mandolin slicers have very sharp blades and they can cause severe injury to your fingers, so exercise extreme caution.
- To each 1 kg of cabbage in the bowl add 20 grams of salt and 1 Tablespoon of grated fresh turmeric. Additionally, you can add between 1/2 to 1 Tablespoon of ground turmeric. Rub the salt into the cabbage and squeeze, until the cabbage begins to release its juice. Leave the cabbage to “sweat” for 30 minutes at least.
- Continue to squeeze one final time for it to release some more juice. This juice is what the cabbage will stay submerged under.
- Add this salted cabbage and juice to the jars, packing the cabbage as tightly as possible. You will need to press it until the cabbage is entirely submerged in its juice. If there is not enough juice, prepare brine and add it to the jar. If the amount of liquid needed is very little then you can also add some water instead of brine. A simple way to prepare the brine is to take 1 kg water by weight and add 20 grams of salt to it.
- The cabbage needs to stay submerged under its juices. Remember to burp the jars once or twice a day by opening the lid. Burping releases the carbon dioxide that is released as a byproduct of fermentation. Use a fork or a spatula to release the trapped gases built up at the bottom or in the middle of the tightly packed jar.
- Ferment at room temperature for 4 to 5 days if the ambient temperature is about 28 degrees Celcius. The ideal ambient temperature should be in the range of 21 degrees Celsius to 28 degrees Celsius.
Try the sauerkraut after five days or a week, only your tastebuds can indicate when it’s ready to eat. If you are satisfied with the level of fermentation achieved then place the jar in a refrigerator, this will slow down the fermentation and the sauerkraut will last for several months.