KELLI’S WILD SAUER­KRAUT WITH TURMERIC, GINGER & CALENDULA MARIGOLD

NZ Life & Leisure - - Ruth Pretty -

Equip­ment: a 2- litre jar (or crock), mortar and pes­tle, a large cab­bage leaf to use as a lid and weight (known as a fol­lower) 1-2 green cab­bages (about 1.5kg), shred­ded 25g sea salt 2 cups grated car­rot 2.5cm fresh ginger, peeled and finely grated 5cm fresh turmeric, peeled and finely grated 1-2 calendula marigold flow­ers, petals only 1 tea­spoon ground black pep­per 2 tea­spoons cumin or car­away seeds

Weigh shred­ded cab­bage to de­ter­mine the salt-to-cab­bage ra­tio. Use a 2.5 per cent ra­tio of salt to cab­bage.

In a large bowl, sprin­kle the salt over shred­ded cab­bage and mix to dis­trib­ute evenly. Leave it to sweat for a few min­utes be­fore pound­ing the mix­ture to break the cell walls of the cab­bage and re­lease its liquid.

Add re­main­ing in­gre­di­ents to cab­bage and mix well. Pack tightly into the jar or crock, en­sur­ing the veg­eta­bles are pushed into their re­leased juices.

Add the fol­lower to weigh down and com­press the mix­ture. Leave some head­room, then seal jar. Set aside for 2-3 weeks. Makes 2 litres

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