Capsaicin Free Turmeric & Ginger Sauerkraut
Fermented foods can feel intimidating to make at home, but this golden kraut is genuinely one of the most forgiving projects you can take on in the kitchen. Fresh turmeric and ginger do all the heavy lifting here, layering earthy warmth and a subtle zing into every crunchy, tangy bite — without a single hot pepper in sight. That makes it a brilliant option for anyone who loves bold, complex flavor but needs to steer clear of capsaicin, whether for digestive reasons, a sensitivity, or simply personal preference. The process is beautifully low-tech: just cabbage, salt, a mason jar, and a little patience while fermentation works its magic over five to seven days. Optional caraway seeds add a faintly herbal, almost rye-bread quality that pairs especially well with the turmeric's golden depth. Once it hits the fridge, you've got a vibrant, probiotic-rich condiment that keeps for up to two months and upgrades everything from grain bowls to sandwiches to a simple plate of roasted vegetables.
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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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