インド風ターメリックザワークラウト

🥬 𝐈𝐍𝐃𝐈𝐀𝐍-𝐒𝐓𝐘𝐋𝐄 𝐆𝐎𝐋𝐃𝐄𝐍 𝐒𝐀𝐔𝐄𝐑𝐊𝐑𝐀𝐔𝐓 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 500g green cabbage • 12g non-iodised salt • 1 tsp rai, lightly crushed • 1 tsp fresh ginger, grated • 1 green chilli, finely sliced • ¼ tsp turmeric • 1 large outer cabbage leaf, reserved 𝗛𝗼𝘄 𝘁𝗼 𝗺𝗮𝗸𝗲 𝗶𝘁 1. Finely slice the cabbage and weigh out 500g. 2. Add salt and massage firmly for 5–10 minutes until the cabbage softens and releases liquid. 3. Rest for 30–60 minutes, then squeeze again. 4. Mix in rai, ginger, green chilli and turmeric. 5. Pack into a very clean glass jar, pressing down firmly as you go. Pour in all the liquid from the bowl. 6. Fold the reserved cabbage leaf over the mixture and use a clean fermentation weight to keep everything submerged under the brine. 7. Cover with a fermentation lid or a suitable breathable cover, keeping dust and insects out. Keep away from direct sunlight. 8. Ferment at room temperature, checking daily. Taste after 4 days and allow more time if you prefer a stronger sourness. 9. Once it tastes right, secure the lid and refrigerate. 👀 𝐀 𝐅𝐄𝐖 𝐓𝐇𝐈𝐍𝐆𝐒 𝐓𝐎 𝐊𝐍𝐎𝐖 • Not enough brine? Don't top up with plain water. Make a 2% salt solution using 2g salt in 100ml water and add only enough to cover the cabbage. • Keep everything submerged. Exposed cabbage is more vulnerable to mould. • Fuzzy or coloured mould? Discard the entire batch. Don't scrape the top and eat what's underneath. Serve it with dal chawal, eggs, sandwiches or even a simple rice bowl. Follow @NaturallyIlan because boring food is a choice, and it's the wrong one. [ Indian style sauerkraut, homemade sauerkraut recipe, fermented cabbage recipe, Indian fermented foods, cabbage fermentation, probiotic foods, fermented vegetables, homemade kanji, gut friendly foods ] . . . #NaturallyIlan #HomemadeSauerkraut #FermentedFoods #IndianFermentation #FermentationRecipes