This DIY Turmeric Jalapeño Sauerkraut is easy, affordable, delicious, and nourishing.
Are you intimidated by making your own sauerkraut? I’ll admit that I had a few moments of my OCD poking through when I was convinced that I was going to poison us. Turns out that fermenting your own food is pretty fool-proof.
To get started on my fermenting journey I figured I’d start out with sauerkraut since it’s something we buy regularly and it’s not the cheapest thing to buy. Like $8 a jar for the raw probiotic kind. Eight dollars a week adds up. So I checked a book out from the library and read this article from the Kitchn and went on my merry way.
You’ll need a large mason jar, a coffee filter, rubber band, salt, purified water, organic cabbage, powdered turmeric, and organic jalapeños. That’s it. You can even leave the turmeric and jalapeños out if those aren’t your favorite but in my effort to consume more turmeric I added it to the mix. Also, nothing is complete without a little spice in my mind.
You simply combine the shredded cabbage, minced jalapeño, and 1 tablespoon of salt and give it a good massage with clean hands to work out the juices. I usually do this for about 5 minutes and then let it sit for 30 minutes to release even more moisture. At this point you can stir in the turmeric and stuff the mixture, including juices, into the jars. Leave about 3 inches at the top and if there’s not enough liquid to cover the cabbage pour in a mix of 1 cup filtered water to 1 teaspoon salt. I place a large cabbage leaf on top of the sauerkraut to keep the shredded cabbage from floating. I also places a small jelly jar filled with water on top to weigh it down even more. Cover with a coffee filter and secure with a rubber band and you’re good to go. I like to ferment it for at least 10 – 14 days to allow the good bacteria to grow. Every day or so you’ll want to check the water level to make sure it’s still covering the sauerkraut. If not simply add another splash of filtered salt water.
Once it’s reached you’re desired taste simply cap the jars and store in the refrigerator up to a few months if it lasts that long! We like to eat ours with breakfast, grilled meats, salads, and I even put a shot of the juice in my bone broth in the mornings…don’t waste that beneficial bacteria!
DIY Turmeric Jalapeño Sauerkraut
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- 1 large head green cabbage
- 2 medium jalapeños
- 1 tablespoon powdered turmeric
- 1 tablespoon sea salt
More TIPS about this paleo recipe in the post above!
- Shred the cabbage (reserve a large leaf) and mince the jalapeños. Place them in a large glass or ceramic bowl and sprinkle with salt. Massage the mixture for 5 mintues to release some moisture. Let sit for 30 minutes. Stir in turmeric.
- Place mixture into large glass mason jars and place the large leaf on top. If there isn't enough liquid to cover the cabbage mix together 1 cup filtered water with 1 teaspoon salt and pour it in.
- Place a small jelly jar filled with water on top of the mixture to weigh it down. Cover with a coffee filter and let sit at room temperature for 10-14 days. Store in the refrigerator after it's reached your desired tastes.
**Check on the sauerkraut each day to make sure there is liquid covering the mixture. If you start to see mold on the top you can just remove it and make sure it hasn't spread to the entire jar or you can start a new batch. Most people agree that the rest of the unaffected sauerkraut is still edible but I don't take that chance.