Sauerkraut

700ml	clean mason jar (ideally run it through the dishwasher to sanitise it or boil it in water)
140 g	(5 oz – approximately ¼ of the whole cabbage) – green cabbage, shredded
85 g	(3 oz) – peeled carrots, shredded
¼	red onion – finely sliced
2	garlic cloves – minced
1½	teaspoons sea salt
1	teaspoon of whole peppercorns
1	teaspoon fresh ginger- grated or finely chopped
1	tablespoon of grated fresh turmeric or 1/2 teaspoon ground turmeric

Method

Step 1
Firstly, make sure your mason jar is extra clean, otherwise any residues will stop the fermentation.
Step 2
Start with shredding the cabbage into thin strips. You may use long sharp knife or food processor for that purpose. Sometimes I don’t have much time so I buy shredded cabbage from the store. Time saver!
Step 3
Add carrots, onion, garlic, ginger and salt.
Step 4
Mix well and massage with your hands until the cabbage softens.
Step 5
Add turmeric.
Step 6
Mix well with tongs (so that your hands don’t stain). Set aside for 15-20 minutes (for liquid to release).
Step 7
Mix again and place into the jar. Press down with a fork so the liquid comes above the cabbage. If it’s not happening, add some water. Cover with plastic wrap.
Step 8
Now you need something to keep cabbage pressed down. Unless you have some special equipment, a simple zip lock bag filled with clean stones will do! If you don’t want to use plastic, you can use a smaller jelly or spice jar filled with clean stones that fits inside the larger mason jar.
Step 9
Fill the bag with water and squeeze into the jar above the cabbage.
Step 10
Cover with the lid and let it stand for a couple of days (usually up to 5 days) on the counter to ferment at warm room temperature. In winter it might take a bit longer. When the bubbles appear, it’s a good sign that the sauerkraut is ready! Refrigerate after it’s ready.