Kelli Walker felt a bubbling, burbling and babbling business was brewing inside her. The founder of Forage & Ferment demonstrates how to make her wild sauerkraut with turmeric, ginger and marigold.

Prep time: approx. 45mins
Fermentation time: 2-10 weeks
Equipment: 2L jar (or crock), pounder, follower (cabbage leaf), weight

INGREDIENTS

1-2 green cabbages, shredded (about 1.5kg)
2 cups grated carrot
25 g fine ground salt – about 2.5% (we use NZ sea salt)
2.5 cm fresh ginger, finely grated
5 cm fresh turmeric root, grated
1-2 calendula marigold flower heads, petals only
1 teaspoon ground black pepper
2 teaspoon cumin seeds or caraway seeds

METHOD

Weigh the shredded cabbage to determine the salt to cabbage ratio is correct. Anything from 1.5-2.5% but no higher than 3% of the cabbage weight. In a large bowl, sprinkle the salt over the cabbage and mix to distribute the salt evenly.

Let it sit to sweat for a few minutes before pounding the mixture to break the cell walls of the cabbage and release its liquid.

Mix in the rest of the ingredients and mix well. Pack tightly into your jar or crock – you need the brine to cover the cabbage – add the follower and weigh down. Leave some headroom.

Seal with your lid or preferred system. Wait. It’s ready when it tastes delicious… about 2-3 weeks. Enjoy!

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