MSG Free Orange-Garlic Sauerkraut
Tangy, bright, and alive with flavor, this fermented cabbage brings together garlic, fresh orange zest, ginger, and turmeric for a kraut that tastes nothing like the bland stuff you'd find in a can. Every single ingredient here is whole and unprocessed — no flavor packets, no additives, no hidden seasonings to second-guess. That matters a lot when you're trying to avoid monosodium glutamate, because conventional condiments and packaged ferments are notorious hiding spots for it. Here, the only "seasoning" is fine sea salt and time, and the fermentation process itself builds that deep, complex tang naturally. Massaging the cabbage until it releases its own brine is the real magic — no shortcuts, no additives needed to get a jar that's bubbling and ready within days. The orange zest keeps things lively and a little unexpected, while the turmeric gives the brine a gorgeous golden hue. Pile it on grain bowls, tuck it into sandwiches, or eat it straight from the jar — it's a condiment worth making from scratch.
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Learn more →Ingredients
8 servings
- 1 small head green cabbage (about 2 lb), outer leaves removed
- 1 tbsp fine sea salt (non-iodized)
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh orange zest (from about 1 large orange)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
Instructions
- 1
Quarter the cabbage through the core, then cut out and discard the core. Slice each quarter crosswise into thin shreds about 1/8-inch thick. Reserve one of the large outer leaves before discarding the rest.
- 2
Transfer the shredded cabbage to a large mixing bowl. Sprinkle the sea salt evenly over the cabbage, then massage and squeeze firmly with both hands for 8–10 minutes, until the cabbage has released a significant amount of liquid and feels limp and wet — the brine should pool visibly at the bottom of the bowl.
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