Ingredients

  • Green cabbage
  • Yellow beets
  • Carrots
  • Daikon radish
  • Jicama
  • Fresh Turmeric
  • Fresh Ginger
  • Dill
  • Caraway seeds
  • Himalayan Salt brine*

Instructions

  1. Grate cabbage, yellow beets, carrots, daikon radish, and jicama into small pieces per taste and preference
  2. Finely grate a small amount of turmeric and ginger.
  3. Combine grated ingredients with caraway seeds, dill, and a little salt brine.
  4. Pack well into 8-ounce, 16-ounce, and/or 32-ounce jars. Leave 1/2″ of space at the top of the jars. Make sure not to use too much salt.
  5. Put lid on jar and store in cubbard.

*How to make a brine with Himalayan salt:

Soak the Himalayan salt in the purified water. Use about 3–4 TBSP of dissolved salt per quart of water. When the salt content is 26% of the brine mixture, the water saturates out. Add more water if necessary. Be careful not to use too much salt.

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