Almond Free Turmeric & Ginger Sauerkraut
Fermented foods have a way of making you feel like a kitchen genius, and this golden, spiced kraut is no exception. Fresh turmeric gives the shredded cabbage a vivid, jewel-toned color while lending its earthy warmth, and the grated ginger adds a bright, zingy kick that makes every forkful lively. The whole thing comes together with just a handful of real, whole ingredients — cabbage, salt, spices — so there's nothing hidden to worry about, no packaged seasonings, no mystery additives. Massaging the cabbage by hand draws out its natural brine, which does all the preservation work on its own without any vinegar shortcuts. After five to seven days at room temperature, you'll have a tangy, probiotic-rich condiment that's genuinely better than anything in a jar at the store. Pile it onto grain bowls, tuck it into sandwiches, or serve it alongside roasted meats — it's the kind of condiment that quietly upgrades everything it touches. Once you see how simple the process is, a batch of homemade kraut will become a permanent fixture in your fridge.
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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)
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tsp fresh ginger, peeled and finely grated
- ¼ tsp black pepper, freshly ground
- 1 tsp caraway seeds (optional)
Instructions
- 1
Quarter the cabbage through the core, cut out and discard the core, then slice each quarter crosswise into thin shreds about 1/8-inch thick. Reserve one or two whole 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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