Spicy Sauerkraut
- 14 oz Coleslaw bag (shredded green cabbage and carrots)
- 6-10 each Radishes, chopped
- 1 each Napa cabbage head, chopped
- 3 each Celery stalk, chopped
- 1 each beet, medium size, chopped
- 1 each Diakon Radish, chopped
- 2 each Jalepeno Pepper
- 1 each Garlic blub (around 10 cloves), chopped
- 1 each Ginger, 2 inch length, chopped
- 1/4 cup Sauerkraut juice from a previous batch
- 1 tbsp Salt
- 1 tsp Caraway seeds
Indian-spiced sauerkraut (Shivakraut) see https://www.fermentationrecipes.com/shivakraut/456
Use Fennel seeds, fenugreek, caradmon seeds, paprika powder, coriander powder, mustard seeds. Then fresh ginger and turmeric.