Atmosphere's Glow kraut

When life gives you cabbage, make sauerkraut, because it is simple, spicy, and SO GOOD FOR YOU. Sauerkraut is super any way you slice it. The ladies of Atmosphere actually demo-ed putting this together for us and we were blown away by how quickly all that veg shrinks down to bottle-able proportions and ends up crunchy and delightfully sour.

You will need

1 shredded cabbage, approximately one kilo
3 small heads of cauliflower, grated
2 carrots, grated
6 cloves of garlic, crushed
100 grams of fresh ginger root, grated
400 grams fresh turmeric root, grated
1 medium purple onion, chopped
1 tablespoon garam masala.
2 teaspoons, red chili flakes (lal mirch)
2 teaspoons whole black peppercorn (kalimirch)
2 teaspoons methi (dhania) seeds
2 teaspoons coriander seeds (dhania)
2 teaspoons jeera seeds
2-3 tablespoons of sea salt

How to prepare

First, mix the cabbage, cauliflower, carrots, garlic, ginger, turmeric, and onion together in a large bowl.

Then, coarsely grind the spices in a stone grinder until the seeds are broken down but still have chunky bits. You can also use an electric mixer but only pulse once or twice.

Combine the vegetables with the spices and salt, mashing them with your hands or crushing them with a wooden spoon for about 10 minutes until the juices have started to come out of the vegetables, and you have half liquid to half solid vegetables.

Separate into three to four mason jars. Press the prepared vegetables down into the jars, causing the juices to rise over the top. Aim for about one inch of liquid to collect. Cover the jars with a cloth, securing with the rubber band.

Set them out in a cold and dark place to ferment for about one or two weeks, checking them along the way until they reach your desired flavouring. Once ready, cover with the lid and refrigerate.

Your ferments are now ready to enjoy as a topping, or as an excellent addition to salads.