REd Cabbage, Celeriac, apple, & Ginger sauerkraut

• 1/2 red cabbage

• 1 small celeriac

• 1 apple

• 1cm fresh ginger

• 1/4 tsp fennel seeds

• 1 star anise

• 2 bay leaves

• 1/2 tsp ground turmeric

• 2% salt
  
  1. Finely shred, or grate the cabbage, celeriac, apple, and ginger and place in a large bowl with the fennel seeds, star anise, turmeric, and bay leaves.
  2. Take 2% of the total weight and add this amount of salt (e.g. for 1kg, add 20g salt).
  3. Mix everything together thoroughly until the liquid starts to seep out of the mix.
  4. Press into a clean, sterile jar, weigh down the top, and seal. Keep at room temperature for 2 weeks opening every few days to allow the gas out. Ferment for longer if you want a more sour sauerkraut.
  5. Store in the fridge for as long as you can allow.