Pregnancy Friendly Orange-Garlic Sauerkraut
Tangy, bright, and packed with flavor, this fermented cabbage is a genuinely exciting way to support gut health during pregnancy. The combination of fresh orange zest, sliced garlic, grated ginger, and ground turmeric transforms a classic ferment into something that feels almost citrusy and warming at the same time. Because this is a simple salt-and-cabbage fermentation with no vinegar or preservatives, you know exactly what's going into every jar — a real comfort when you're being careful about what you eat. The process is hands-on but low-effort: a good massage of the cabbage, a tight pack into a mason jar, and a few days of patience while the natural fermentation does its work. Store-bought versions often contain additives or unpredictable ingredients, so making your own means full control over every element. Starting to taste on day three lets you dial in the tanginess to your preference before sealing it up and moving it to the fridge. Spoon it alongside eggs, grain bowls, or anything that could use a punchy, probiotic-rich kick.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!