Prep / Fermentation 35min / 2-4 weeks
- 2 green cabbages – Save some of the outer layers of the cabbage for packaging on the top
- 7 cups carrots or beetroot
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1 tbsp fresh grated turmeric (optional)
- 3 tbsp ground turmeric
- 1 tbsp caraway seeds
- 1 tbsp fennel seeds
- 2 tbsp sea salt (optional, you can do it without salt, but it speeds up the process)
- Wash the cabbage and scrub the carrots, then finely slice the cabbage, and grate the carrots. Or use a food processor with a fine slicer attachment for the cabbage and rough grating attachment for the carrots.
- Place all ingredients in large mixing bowl. Use your hands (you might want to wear rubber gloves to prevent your hands to get stained by the turmeric) to mix and massage until it starts to get soft and juicy. The vegetables should release quite a lot of juice, if not, just add some more salt.
- Use a spoon or tongs to spoon the mixture into 2 large clean jars. Pack it tight to leave out all air, keep packing until the jar is full of veggies and the veggies are covered in juice (important).
- Leave some space at the top to place a whole folded cabbage leave on top, this is to prevent any oxidation. Close with an air-tight lid. During the fermentation process the veggies will expand and the liquid will try to come out, we put our jars in a bowl or a plastic bag for any juice that might drip from the sides.
- Leave the jars to ferment in room temperature for 2-4 weeks (depending on room temperature), 3 weeks is usually perfect. When ready, it should be softly textured but not mushy and have a fresh, spicy and acidic flavour. Discard the cabbage leave at the top and store the jars in the fridge.
- We usually divide the fermented vegetables in smaller jars and hand out to friends and family or keep it in the fridge.