Fermented Curry Mango Kraut

Instructions

1. Prepare the Ingredients: Start by preparing your mangoes, peeling and dicing them into small cubes. Slice the green cabbage thinly, discarding the core. Grate fresh ginger and set aside.

2. Combine Mango and Cabbage: In a large mixing bowl, combine the diced mangoes, sliced cabbage, curry powder, sea salt, turmeric powder, grated ginger, black pepper, and chili flakes if using.

3. Massage the Ingredients: Using clean hands, massage the ingredients together, squeezing and pressing to release the juices. Do this for about 5-10 minutes until the cabbage begins to soften and releases liquid.

4. Pack into Jars: Once the mixture is well-massaged and juicy, pack it tightly into clean glass jars, pressing down to ensure there are no air pockets. Leave some space at the top of the jar to allow for expansion during fermentation.

5. Fermentation: Place a clean cabbage leaf on top of the mixture to help keep the kraut submerged under the liquid. Seal the jars with lids but not too tightly - as the fermentation process releases gases, you'll want to allow some room for expansion.

6. Fermenting Process: Store the jars in a cool, dark place for 3-7 days, depending on your desired level of fermentation. Check the kraut every day to release any built-up gases by unscrewing the lids slightly. Taste a small amount to see if it has reached the desired tanginess. The longer it ferments, the tangier it will become.

7. Storing the Kraut: Once you're happy with the level of fermentation, seal the jars tightly and transfer them to the refrigerator. Your Fermented Curry Mango Kraut will continue to develop flavor over time and can be enjoyed for several weeks when stored properly in the fridge.