Instructions

1. Make sure your hands and any equipment that you are going to use are clean.
2. Take the outer leaves off the cabbage.
3. Core the cabbage.
4. Grate the cabbage with a grater or in a food processor with the shred function. Alternatively, shred finely with a knife or mandolin.
5. Put shredded cabbage into a large bowl. Be sure the bowl is large enough to leave plenty of room in it.
6. Finely grate the ginger and turmeric (unless using turmeric powder, in which case just add, as is). Add to the bowl along with the salt.

Massage, squeeze and pack down

1. Spend five minutes massaging ingredients in the bowl, squeezing through with your hands. You are going to get slightly yellow hands doing this.
2. Leave for half an hour or so (longer is fine) and then return. The juices
   should be readily releasing from the cabbage by now. Massage and squeeze again. The juice should have readily unleashed itself during the rest
   stage. If there is not quite so much juice then don't be too concerned
   because you can always add a small amount of spring or filtered water if absolutely needed. (Be sure to watch my video demo).
3. Pack or massage your ingredients down firmly into a large glass jar and pour any liquid left in the bowl on the top.
   

Keep the ferment BELOW the brine

1. Next, you will need to be sure to keep the cabbage beneath the brine during
   the ferment. Cut a piece of parchment paper and press down on to the
   sauerkraut to form a lid that is sinking into the brine whilst holding
   the veggies down. Then weigh down with a clean jar (filled with water for weight). Pop a loose fitting cloth on top if you are concerned about dust as you leave it to ferment. However, be sure that you don’t seal your jar, because there will be pressure inside as the ferment develops which will need to escape.
2. Alternatively (for keeping cabbage beneath the brine), use a clean plastic food-grade bag (i.e. a freezer bag or a ziplock bag) instead of parchment paper. Open up your bag and pop over the jar edges. Compress the sauerkraut downwards (by pressing down through the bag) and then when compressed, fill the bag with water to weigh it down. Just be sure that there is minimal oxygen getting to the cabbage and that it is completely submerged.
3. Put your fermenting jar into a tray or bowl, in case the ferment bubbles over at any time during the first few days. If the brine line is near the top, then it is likely to bubble over.
4. If you don’t have enough brine forming for full submerging, then add spring water and add that to your sauerkraut.

Leave it for at least a few days to ferment

1. Timing is a personal preference. Anything between three days and a month will
   be right for your sauerkraut. The longer you leave it the more opportunity the friendly bacteria will have to develop. I tend to let it ferment for a couple of weeks before I start to eat it.
2. Over time it will change in colour, texture and flavour. Find what works for you.
3. Check on your sauerkraut daily, pressing it back down. If it doesn’t have
   enough brine then remember to add some extra spring or filtered water.
4. Keep smelling and tasting your sauerkraut to see how it develops.
5. When you are happy with it, seal the lid and store in your fridge (or in a
   room that is 15C or cooler). It should keep for months.

Instructions

1. Please see method for making this in the recipe above and watch the video for tips.
2. If you like ginger then finely grate some and add it as an optional extra.

Instructions

1. Please see method for making this in the recipe above and watch the video for tips.