1 large head of fresh green or red cabbage- finely shredded
4 carrots - grated
1 cup grated radishes
3 tbsp grated fresh turmeric
4 tsp of fresh ginger root - grated
2 tsp garlic cloves - chopped
1 tablespoon Himalayan salt
1/2 cup lemon
1/4 cup apple cider vinegar.
Massage the salt into the cabbage and carrots until the vegetables start releasing its natural juices.
Add all the remaining ingredients and thoroughly mix all the flavours.
Store the Saurekraute in a cool dry place for 3-4 weeks and let the friendly bacteria multiply and, release copious amounts of lactic acid, which creates an environment homely to pathogenic bacteria which act as a natural preservative for your fermentation, and gives your sauerekraut that awesome tang.
Ones you open the jar, you can use the sauerekraut for up to a year by storing it in the fridge, and eat a tablespoon or two a day with your meal.