Can I tell you somethin’? Lately I’ve become obsessed with turmeric. And I mean… obsessed.
I’ve been adding ground turmeric to soups and dumping heaping tablespoons of it into curry. I have even come so far as to try adding it to tea and my coffee.
Note: in case you’re not familiar with it, you should know that turmeric is awesome. Turmeric is a deep orange spice that is popular in Asian and Indian cuisine because of its warming flavor and medicinal properties. Curcumin, a compound in turmeric, has been shown to help reduce inflammation in the body which is why turmeric has historically been used to treat wounds.
I’ve been trying to come up with other fun ways to add turmeric into my diet and even considered a DIY turmeric lip balm… but that seemed too far. I guess we’ll have to settle for adding it to sauerkraut.
Have you tried making your own sauerkraut yet? It’s not hard, I promise. In fact, I have a whole step-by-step tutorial here with photos to help you get started.
Sauerkraut is awesome for aiding the digestive system and I love it even more when combined with the healing properties of turmeric and a little bit of dill and red pepper for extra spice.
There are two ways to make this delicious anti-inflammatory sauerkraut:
1. If you’re familiar with making sauerkraut from scratch or are interested in giving it a try, you can make the entire recipe from start to finish.
2. If the thought of making sauerkraut is intimidating, or you’re simply feeling impatient and want this deliciousness right now, purchase sauerkraut at any grocery store or farmers market and simply add turmeric to it. Yay!
What are your favorite ways to spice up sauerkraut? Leave your comments below!
P.S. This recipe was inspired by the Fresh and Fermented cookbook. If you haven’t checked this out yet, I definitely recommend it!
- 1 head organic green cabbage (about 2 pounds), cored and shredded
- 1 tablespoon sea salt
- 1 teaspoon ground turmeric
- ½ teaspoon dried dill
- ¼ teaspoon red pepper flakes
- Add the shredded cabbage to a large ceramic crock and mix with sea salt.
- Using clean hands, massage the cabbage to work the salt in and help break down the cellular walls.
- Leave the cabbage to sit for about an hour.
- At that point, the cabbage should be much softer and there should be a fair amount of liquid (brine) in your bowl. Mix in the turmeric, dill, and red pepper flakes.
- Add the cabbage to a wide-mouth glass jar and pack down, until the cabbage is covered with the brine. (see note if you do not have enough brine)
- The cabbage must stay submerged below the brine so add something to keep the cabbage weighed down. (I typically use a glass of water because it fits nicely inside of the jar. If you’re using a large jar or a ceramic crock, you can also use a plate to keep everything submerged.)
- Allow the sauerkraut to ferment for at least 24 hours and then taste it. Be sure to check the brine level and make sure the cabbage stays submerged. Ferment for at least 2 - 3 days, and up to a week (for a stronger taste) if desired.
- Once the sauerkraut has achieved the desired taste, store it in the fridge.
- As long as it stays submerged below the brine it will easily keep for months.