Cinnamon Free Turmeric & Ginger Sauerkraut
Fermented foods can feel intimidating, but this golden kraut is genuinely one of the most rewarding things you can make with just a handful of fresh ingredients and a little patience. Fresh turmeric and ginger do the heavy lifting here, giving the cabbage a warm, earthy depth and a gorgeous yellow hue that makes it look almost too pretty to eat. A pinch of black pepper and optional caraway seeds round out the flavor so every forkful is bright, tangy, and just a little complex. For anyone avoiding warming spices like cinnamon, fermented condiments and pickled sides can be a minefield of unexpected additions — this recipe keeps things clean and intentional, with nothing hiding in the ingredient list. The process is beautifully low-tech: salt, massage, pack, and wait. By day five you'll be sneaking tastes straight from the jar, and by day seven you'll have a punchy, probiotic-rich condiment that belongs on everything from grain bowls to grilled sausages. It keeps in the fridge for up to two months, though it rarely lasts that long.
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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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