Anti Inflammatory Turmeric & Ginger Sauerkraut
Few fermented foods pack as much functional flavor into a single jar as this golden kraut. Fresh turmeric and ginger are the stars here — both celebrated for their natural anti-inflammatory compounds — and pairing them with freshly ground black pepper is a smart move, since piperine is widely known to enhance turmeric absorption. The whole process is beautifully simple: shred, salt, massage, pack, and wait. That 8–10 minute hand-massage is the key step, coaxing out enough natural brine from the cabbage to keep everything submerged and fermenting safely without any vinegar or additives. After five to seven days at room temperature, you're left with a tangy, probiotic-rich condiment that supports gut health alongside its anti-inflammatory credentials — a genuine two-for-one. Each batch makes 8 servings and keeps in the fridge for up to two months, so it's easy to always have some on hand to pile onto grain bowls, eggs, or anything that needs a bright, punchy lift. Store-bought versions rarely use fresh rhizomes like this, and they almost never taste this vibrant.
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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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