- 2 pounds red cabbage
- 1 tablespoon fine sea salt
- ½ teaspoon coriander seeds
- ½ teaspoon fennel seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon black peppercorns
- 2 cardamom pods, use seeds inside and discard shell
- ½ onion, sliced thin
- 2 large cloves garlic, minced
- ¼ teaspoon turmeric powder
- Shred the cabbage using a food processor or by hand.
- Combine the cabbage and salt in a bowl and allow this to sit for 30 minutes so that the natural liquid from the cabbage is released. You can also pound the cabbage with your hands to help release the natural juices.
- While the cabbage sits, prepare the remaining ingredients.
- Using a coffee grinder, freshly grind the coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, black peppercorn and cardamom seeds.
- Add the freshly ground spices, onion, garlic, and turmeric powder to the cabbage and mix well.
- Using a wooden spoon, pack the cabbage into a 1 quart mason jar (or fermentation crock). The cabbage should be tightly packed so that it remains underneath its own brine.
- Place cheesecloth over the mason jar, securing with a large rubber band.
- Place the jar on top of a tray and allow it to sit in a dark place for 1-3 weeks, or until it reaches your desired level of sourness, then refrigerate.
Check the sauerkraut periodically to make sure that it is covered with its own juices. If you do not have enough liquid covering the cabbage, you can create your own liquid brine by combining 1 teaspoon of salt in 1 cup of water.
If you see any mold, skim it off the top.