Corn Free Turmeric & Ginger Sauerkraut
Fermented foods can be surprisingly tricky to navigate when you're avoiding corn, since many commercial krauts sneak in vinegar derived from corn or use additives and preservatives that aren't always clearly labeled. Making your own from scratch puts you fully in control of every single ingredient. This golden, aromatic kraut starts with nothing but fresh cabbage, sea salt, and a punchy combination of turmeric, ginger, and black pepper — all naturally fermented over five to seven days until perfectly sour and tangy. The turmeric gives it a gorgeous deep yellow color and a warm, earthy depth that sets it apart from any plain kraut you've had before, while the ginger adds a bright, slightly spicy kick. Massaging the cabbage by hand draws out its natural juices to create the brine, so there's no added liquid, no vinegar, and nothing to second-guess. The result is a crunchy, probiotic-rich condiment that's incredible piled onto grain bowls, tucked into sandwiches, or eaten straight from the jar. Once you see how simple the process is, it's hard to justify ever buying the store-bought stuff again.
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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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