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