Cabbage. Salt. Mix. Done. I love sauerkraut.
And in winter it’s even simpler because I just put the jars outside and let them ferment slowly. They don’t get rushed through the process like they do in summer while sitting on my counter. And the whole house doesn’t smell like fermenting cabbage, which I’m sure any other people who happen to be in my home appreciate.
But every now and then it’s fun to branch out from the basic recipe, and the easiest way to do that is by throwing in a couple of spices. It’s called “Indian sauerkraut” because I used things like black cumin seed, fennel, and turmeric, but you could just as easily call it Polish sauerkraut with caraway or Asian sauerkraut with star anise and Sichuan peppercorn…hmm…next time.
I didn’t have coriander or brow cumin seeds, so I used the black cumin seeds I mentioned above and just skipped the coriander (I had plated all the coriander seeds I had in my garden. It was worth it). The sauerkraut isn’t bright orange because I used freshly grated turmeric instead of powdered, and the paprika didn’t take over the whole mix either. Instead it’s a golden sauerkraut and it’s amazing with fatty, buttery turbot (black cod would do it too). I think it would also work with most Indian dishes, since pickles are a traditional part of a meal there, too. It’s just much healthier than your average mango pickle that’s been a) pasteurized so the beneficial bacteria die and the product becomes shelf-stable, and b) not covered in heaps of oil. You could add a tbsp of Indian chili powder if you’re missing the heat, though. You could even add dried mango bits (rather than fresh mango, which may not be safe?).
Here’s the recipe from Food & Wine. Adapt as you will.
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