Sauerkraut with turmeric
A source of vitamins C and K, probiotics, and antioxidants, this dish supports digestive health and strengthens the immune system. Turmeric adds a vibrant flavor and has anti-inflammatory properties.
Shred the cabbage (1000 g), cut the carrot (200 g) into thin strips or grate it. Mix the vegetables with salt (24 g) and knead with your hands for 5-10 minutes until the cabbage releases juice.
Add turmeric (5 g), mustard seeds (12 g), and coriander (2 g). Mix with gloves to ensure the turmeric is evenly distributed. Taste: the cabbage should be noticeably salty but not overly salty.
Packing the cabbage tightly into a clean jar, compress it in layers. The brine should rise to the top; if necessary, weigh down the cabbage to keep it submerged and prevent contact with air.
Leave the jar at room temperature for 4-14 days. Check every 2-3 days, release gas, and ensure the cabbage is covered with brine.
Once ready, store the cabbage with turmeric in the refrigerator. It should be sour, spicy, and crunchy.
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