Have you ever wondered how to change up your homemade krauts to give a new twist to the classic fermented vegetable? Well, here is my Turmeric Sauerkraut Recipe. When you combine turmeric alongside fermented vegetables it creates an extremely healing dish that just happens to have a fantastic taste as well.
Turmeric Sauerkraut Recipe
All Photos: Eric Wolfinger
Turmeric Sauerkraut is a delicious recipe that utilizes the amazing properties of turmeric. I had developed this recipe before the recent resurgence of this ageless spice and I am so happy to share it with you now. I created it for clients suffering some big health challenges and many have used this recipe to help bring down inflammatory responses within their bodies with great results.
I debuted this recipe for an annual conference held in March of 2015, for the Nutritional Therapy Association, Inc., and all the graduates of this amazing nutrition course. We had a fun-filled evening explaining the finer points of lacto fermentation to our fellow nutrition practitioners. We were able to discuss the importance of fermentation and I had the great honor to expound on my experience as a teacher, chef and practitioner. I have since gone on to demo this recipe alongside over 125 participants at the Santa Barbara Fermentation Festival. I teach locally at many venues and it has been so much fun to empower people to embrace the art of lactofermentation.
My new book, Rooted Fermentation is coming out soon and goes into the importance of healing with ancient herbs and roots by making these ferments at home.
Through all the ages, turmeric has been known for its healing properties. Turmeric has been the ancient root used by Chinese and Ayurveda medicines due to its high curcumin content and anti inflammatory properties. Remember to add a good source of fat and cracked black pepper to the accompanying meal served with the turmeric sauerkraut, for the best absorption of the curcumin. Turmeric also contains anti-bacterial agents that help to fight infections. This amazing root improves liver function through the production of enzymes that break down the toxins, which are then converted into materials that are easily eliminated by the body. Liver function is enhanced by taking turmeric because the production of these enzymes is increased. The major antioxidant properties in turmeric help fight several diseases by destroying the free radicals.
Inflammation is a very hot topic today. It has been identified as the root of an alarming number of autoimmune diseases that are currently on the rise. Inflammation is the root cause of many health issues. It is not always visible and can be hard to detect. Functional medicine is often a good resource for testing and one of the best is www.cyrexlab.com
Some new research related to brain support using turmeric, is worth investigating here:
Make no mistake, food and spice can be of great support and healing.
So with out further delay, here my delicious recipe:
A lacto fermented TURMERIC SAUERKRAUT!
I use the fresh root of turmeric for the most healing and nutritional benefits.
|Turmeric Sauerkraut|| |
- 1 head of cabbage- organic only
- 1 TBs unrefined sea salt
- ¼ cup of 2% Brine
- 1 knob fresh turmeric or 3 TBS. freshly grate
- ½ teas. freshly grated black pepper
- Make 2% Brine- 2 cups water and10 grams Unrefined sea salt measured out by weight scale. Mix together to dissolve.
- Cut cabbage with knife medium thick or with mandolin slicer. Place in bowl sprinkle unrefined sea salt and pepper, begin massaging until you have some liquid released. Add 2-3 Tbs. fresh grated turmeric with a microplane slicer and add in the brine a little at a time and continue blending until well mixed. Place into fermenting vessel, I like an anaerobic one to insure proper fermentation process.
- Let sit for 2-6 weeks in a dark cool place to ferment checking daily until desired taste is complete. Refrigerate afterwards for up to 6 months.