Fermented Lemon Turmeric Kraut

Instructions

1. In a large mixing bowl, combine the shredded cabbage and Himalayan pink salt. Using your hands, massage the salt into the cabbage for about 5-10 minutes until it starts to soften and release its juices.

2. Add the grated turmeric and lemon zest to the cabbage mixture. Gently toss everything together to distribute the flavors evenly throughout the kraut.

3. Transfer the cabbage mixture into a clean glass fermentation jar, pressing it down firmly with a cabbage tamper or the back of a spoon to remove any air pockets. Ensure the cabbage is submerged under its own brine.

4. Pour the lemon juice over the cabbage, ensuring that it covers the top and acts as a liquid seal to prevent mold growth during fermentation.

5. Place a fermentation weight on top of the cabbage to keep it submerged.

6. Close the fermentation jar with an airlock lid or a clean cloth secured with a rubber band to allow gases to escape while keeping out contaminants.

7. Place the jar in a dark and cool spot, ideally around 65-75°F (18-24°C), and let it ferment for 1-2 weeks. Check the kraut every few days to ensure it stays submerged and tastes to your liking.

8. Once the kraut reaches your desired level of fermentation, remove the weight and replace it with a regular lid. Transfer the jar to the refrigerator to slow down the fermentation process and store the kraut for up to several months.