Carrageenan Free Turmeric & Ginger Sauerkraut
Fermented foods have a sneaky way of showing up with unwanted additives — carrageenan being one of the most common culprits hiding in store-bought versions. Making your own from scratch means you control every single ingredient, and this recipe keeps the list refreshingly short: cabbage, salt, and a bold trio of turmeric, ginger, and black pepper. The result is a vivid golden-yellow kraut with a warm, earthy bite that goes way beyond the plain stuff you'd find in a jar at the grocery store. Massaging the cabbage by hand draws out its natural liquid, creating a brine that does all the preservation work without any fillers or stabilizers needed. After five to seven days of slow fermentation at room temperature, you're left with something tangy, probiotic-rich, and genuinely delicious. It's brilliant piled onto grain bowls, tucked into sandwiches, or served alongside anything that could use a little brightness and crunch. Once you taste how good homemade can be, going back to the store-bought version is going to feel like a real step down.
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!