Artificial Food Coloring Free Turmeric & Ginger Sauerkraut
That golden hue you see in the jar isn't from any dye packet or artificial shortcut — it comes entirely from freshly grated turmeric worked right into the cabbage alongside zingy ginger and cracked black pepper. For anyone navigating store-bought fermented foods, the condiment aisle can be a minefield of unnecessary additives and synthetic colorings, so making your own is genuinely the cleanest path forward. The process is beautifully low-tech: salt, massage, pack, and wait. Massaging the cabbage until it releases its own brine is the key step that makes the whole ferment work without any added liquid or preservatives. Caraway seeds are optional but add a subtle earthy depth that makes this feel like something you'd find at a proper European deli counter. After five to seven days at room temperature, you'll have a tangy, probiotic-rich kraut that's as vibrant in flavor as it looks — and you'll know exactly what went into every last shred. It keeps in the fridge for up to two months, so one batch goes a long way on grain bowls, sandwiches, or straight from the jar with a fork.
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)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!