Turmeric Sauerkraut

Finely chop or shred cabbage into fine ribbons.

In a bowl large enough to hold all your ingredients mix the cabbage, turmeric, ginger, garlic and salt together using your hands to crunch and massage the cabbage to help release the water. Let the cabbage mix sit for about 5 minutes.

After the mix has sat for a few minutes the cabbage should be starting to release more juices. Massage the mix thoroughly for another 5 minutes and let rest for an additional 15 minutes.

Transfer the cabbage mix to a wide lid mason jar. Using a stomper, or another tool pack down the cabbage mixture so there are minimal air pockets. Add a glass weight (mason jar compatible) on top of the cabbage.

At this time the liquid from the cabbage should be covering the top of the cabbage so no cabbage is exposed to air. If there is not enough liquid you can add just enough of your 3% brine to cover the cabbage or wait overnight and check the liquid level. Often the cabbage has released enough liquid overnight to cover. 

Let the Sauerkraut ferment for 7 days to 3 weeks (or even longer) depending on your taste and texture preferences and the environment it is fermenting in. You should start checking after a week to see if it is done and if it is to your liking. 7 days tends to make a crunchy and fresh sauerkraut.

After the sauerkraut is fermented to your liking transfer into a refrigerator safe container, label, and store in the refrigerator.