- Kraut Source or Lid for Fermented Vegetable Master
- wide mouth 16 oz pint mason jar
|Prepare cabbage: In a large bowl, marinate and massage cabbages with salt until juices are released, about 5-10 minutes. Do not discard liquid juice. Add garlic, ginger, Thai chili and turmeric. Mix well.|
|Assemble mixture: Stuff and firmly pack mixture in a jar until one inch below the top. Fill to cover with liquid juice from mixture, cover tightly with a lid for fermentation such as Kraut Source or Fermented Vegetable Master (Note 2).|
|Ferment sauerkraut: Keep at room temperature, about 72F, for 3 days. Taste and continue to ferment as needed. When desired flavor is achieved, replace fermentation lid with normal lid and store in refrigerator. It should last for several months up to a year.|
|Serve as a condiment, or add to Burmese ginger salad for a more complex flavor.|
2. Sauerkraut doesn't need oxygen or microbes from the air. These lids are designed to seal jar with an airlock and press with weight, but also have vents for pressure to release. Alternatively, if you don't have a special lid, use a water filled smaller mason jar as weight. Cover with cheese cloth and wrap with a rubber band.
Cabbages have full vitamin B, C, E and chlorophyll. Red cabbages have additional anti-oxidant properties. Turmeric has therapeutic benefits such as anti-inflammatory and heart support. Thai chili is high in Vitamin A and also provides heart support. Garlic has high anti-cancer properties and lowers cholesterol. Garlic, ginger and chili peppers are used to improve circulation. Slow lacto-fermentation provides beneficial food for gut bacteria and boosts digestive health.
Cleansing as fermented vegetables are full of lactic acid