Green cabbage massaged with sea salt releases its own briny liquid, then packs tightly into a jar with ginger and turmeric to ferment beneath the brine into a golden, tangy sauerkraut.
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Place cabbage in large bowl and sprinkle with salt. Squeeze and massage cabbage to release water. Continue to massage and squeeze until enough liquid has been released to create salty brine that covers cabbage by 1/4 inch. Add ginger and turmeric.
Pack tightly into 2 quart wide-mouthed glass jar or ceramic crock (liquid brine must be above cabbage for healthy successful fermentation). If cabbage has not released enough juices to cover, add salted water to jar/crock in a ratio of 1 teaspoon sea salt per 1 cup water.
Place plate or discover cabbage and press down to squeeze more brine to the surface. Cover mouth of vessel with cheesecloth and secure to rim of lid with kitchen twine, rubber band, OR if using airlock lid, fill airlock and secure lid.
Store sauerkraut in dry place for 2 - 4 weeks at room temperature. Be sure to check water level, adding more salt water as needed to ensure the mixture is covered throughout fermentation process. Taste every few days and eat or refrigerate when desired tangy flavor is achieved.
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