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Sauerkraut, a fermented cabbage dish, actually has the most vitamin C out of any food. This dish contains 700 milligrams of vitamin C per cup. In comparison, bell peppers and oranges, which are often touted as top foods high in vitamin C, only offer around 90 milligrams each. This recipe includes ginger, garlic, turmeric and black pepper:
Ingredients for 1 Pound
- Cabbage 16 oz
- Ginger .4 oz
- Garlic .2 oz
- Turmeric .1 oz or ½ teaspoon
- Black Pepper .05 oz or ¼ teaspoon
- Salt 2.5% .42 oz or a scant 2 ¼ teaspoons – use less rather than more
Ingredients for 5 Pounds
- Cabbage 80 oz
- Ginger 2 oz
- Garlic 2 oz
- Turmeric .5 oz or 2½ teaspoon
- Black Pepper .025 oz or 1¼ teaspoon
- Salt 2.5% .2.09 oz
Instructions
- Save 2 outer leaves for later for each vessel you use.
- Use the food processor to shred the rest of the cabbage.
- Put it in a glass or stainless steel bowl.
- Add salt and the rest of the ingredients to the cabbage.
- Massage 5 minutes and let sit for an hour.
- Stuff into the vessel(s) of your choice and place a cabbage leaf or leaves on top.
- Press the top down and if there isn’t enough brine, which should be 1 inch on top, make brine. Brine is ½ teaspoon of salt to cup of water. Use filtered water without chlorine and fluoride.
- Ferment about 2 weeks and then put in the fridge. It is good as long as it smells good.
For your recipe, does it matter if I use red cabbage? The green cabbage grown in this area doesn’t work as well. So I am also wondering if this is really spicy, or hot? If it is, how would suggest to tone it down?
What do you mean when you say ‘Save 2 outer leaves for later for each vessel you use” and “Stuff into the vessel(s)” . I am new to all of this. Thank you.
Does the cap needed to be left loose or tightly fitted on?