Artificial Flavors Free Turmeric & Ginger Sauerkraut
Fermented foods have a way of making you feel like a kitchen genius, and this golden kraut is no exception. Fresh turmeric and ginger do all the heavy lifting here, giving the cabbage a warm, earthy heat and a gorgeous yellow hue that makes it look as good as it tastes. Because everything is made from scratch with whole, recognizable ingredients — cabbage, sea salt, real spices — there's zero guesswork about what's actually in the jar. No flavor packets, no additives, just the kind of slow fermentation that's been working perfectly for centuries. The process is mostly hands-off: a good massage, a tight pack into a mason jar, and a few days of patience while the natural brine does its thing. By day five you'll have a tangy, probiotic-rich condiment that's incredible piled onto grain bowls, tucked into sandwiches, or eaten straight from the jar with a fork. Once you see how simple it is to make something this flavorful from scratch, store-bought versions are going to have a hard time competing.
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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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