Slice cabbage really thinly using Japanese mandoline or good old fashioned knife skills!
Using gloves (or your hands will turn yellow!) peel the turmeric root. Finely grate the turmeric root.
Add the thinly sliced cabbage and pink salt to a large mixing bowl. Now, massage liberally for 10 minutes until the natural water is extracted from the cabbage. The more liquid - the better. This is your brine to ferment the cabbage.
Now, you can add the grated turmeric root, ground black pepper and orange zest.
Massage for another 2 minutes.
Add the cabbage to kilner jar or mason jar, making sure the cabbage is submerged in anaerobic environment (below liquid & without oxygen)
Seal tightly and place a plate or bowl underneath to avoid leakage staining your worktop!
Allow to ferment at room temperature for 7-10 day (check daily to make sure cabbage is submerged and press down with the back of a clean spoon to keep submerged)
Once the cabbage is fermented, store the jar in the fridge and keep for at least 1 month. Be careful not to contaminate with a dirty spoon and keep covered.
Using organic cabbage has the BEST results- that’s because the bacteria that ferments the cabbage actually comes from the surface of the cabbage to begin with. Garden grown or farmer’s market cabbage has more of this live bacteria still on it compared to grocery store varieties.
If you cannot source turmeric root, try using ginger root.
If you do not have pink salt, use a good quality sea salt.
Pepper and orange are optional flavours I like to add, you can try adding your own spices and seasonings.