Gluten Free Turmeric & Ginger Sauerkraut
Bright golden-yellow and alive with the warmth of fresh turmeric and ginger, this homemade sauerkraut is a serious upgrade from anything you'd pull off a grocery shelf. The whole process starts with just cabbage, sea salt, and a handful of spices — nothing processed, nothing hidden, nothing that could sneak gluten into your gut. Massaging the salt into the cabbage draws out its own natural brine, which does all the heavy lifting as the fermentation works its magic over five to seven days. The black pepper isn't just there for flavor; it actually helps your body absorb the turmeric more effectively, which is a nice bonus on top of all that probiotic goodness. Caraway seeds are optional, but they add a subtle earthy depth that makes the finished kraut feel almost deli-worthy. Once it hits the sourness you love, it goes straight into the fridge and keeps for up to two months — though it rarely lasts that long. Pile it onto grain bowls, tuck it alongside roasted meats, or eat it straight from the jar with a fork like the fermentation convert you're about to become.
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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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