Fermented Curry Kraut

Instructions

1. In a large mixing bowl, combine the shredded cabbage and sea salt. Using clean hands, massage the cabbage and salt together for about 5-10 minutes until the cabbage starts to release its juices. Let it sit for another 10-15 minutes to help the salt further break down the cabbage.

2. Add the curry powder, turmeric, ginger, garlic, mustard seeds, and cayenne pepper (if using) to the cabbage mixture. Mix everything well until the spices are evenly distributed and the cabbage is coated.

3. Transfer the cabbage mixture into a clean and sanitized quart-size glass jar, pressing it down firmly with a clean spoon or your hands to remove any air pockets and ensure the liquid covers the cabbage. Leave about an inch of space at the top of the jar to allow for expansion during fermentation.

4. Place a weight on top of the cabbage to keep it submerged under the liquid. This could be a smaller jar filled with water or a clean rock. Cover the jar with a clean cloth or paper towel and secure it with a rubber band or string to allow air to circulate while keeping out dust and insects.

5. Allow the Fermented Curry Kraut to ferment at room temperature, away from direct sunlight, for 1-2 weeks. Check the kraut every few days to make sure it remains submerged and to taste for desired tanginess.

6. Once the kraut has reached your desired level of fermentation, remove the weight and replace it with a lid. Seal the jar and store it in the refrigerator to slow down the fermentation process. The flavors will continue to develop over time.

7. Enjoy your Fermented Curry Kraut as a flavorful condiment alongside grilled meats, salads, sandwiches, or as a topping for your favorite dishes.