Cabbage Ferment with Fresh Turmeric and Kalonji

If I had to have only one thing fermenting in my kitchen or stashed in my refrigerator, this would be it. It’s beautifully deep orange from fresh turmeric root, a bit tangy but not overwhelmingly so, and speckled with whole spices—including one of my favorites, nutty and fragrant kalonji (which you might recognize as the main spice in Lebanese frying cheeses and in spiced naan). It’ll keep for months in the fridge, with all its good bacteria alive and well, ready to be forked onto di