The Cultured Food Company Organic Ruby Red Sauerkraut

Red cabbage, cumin seeds, garlic, ginger, mustard seeds, turmeric, cardamom pods, lime peel

Place the sliced cabbage in a large bowl, add the salt and mix well by hand. Let it sit for half an hour until slightly softened and wet. Add all your spices to a dry, small pan and toast on medium heat for a minute until fragrant. Transfer to the salted cabbage. Add the lime peel, garlic, and ginger, and mix well. Pack the mixture into a glass jar, ensuring it is submerged in its own brine. Allow it to ferment in a cool, dry place for about 1 to 2 weeks. Once fermented, seal tightly with the lid and store in the fridge.