Sexy Up Your Sauerkraut

Recipe Below:

1 ½ lb (675 g) green cabbage, finely shredded
2 – 3 stalks green onion, chopped (optional)
2 – 3 (30 - 45 ml) Tablespoons fresh ginger, grated
1 Tablespoon (15 ml) sea salt
1/2 Tablespoon (15 ml) turmeric
1/2 teaspoon (2.5 ml) cumin seeds
1/2 teaspoon (2.5 ml) fennel seeds
¼ teaspoon (1.25 ml) cayenne pepper

1. Follow directions from the video.
2. Place Kraut Source on mason jar.
3. Allow to ferment for 7 - 14 days, or even longer.

Brine ratio: 1 teaspoon salt : 1 cup water

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Perfect recipe for Thanksgiving and the Holidays!
Please watch: "Fermented Cultured Persimmon and Pomegranate Delish Relish"
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Nice! What is that kraut system? Where can I get it from?