Hazelnut Free Turmeric & Ginger Sauerkraut
Fermented foods can feel intimidating, but this golden, spiced sauerkraut is genuinely one of the most rewarding things you can make with just a head of cabbage and a handful of pantry staples. Fresh turmeric and ginger do the heavy lifting here, turning a humble ferment into something vibrant and deeply aromatic, with black pepper and optional caraway seeds rounding out every tangy bite. The process is entirely hands-on in the best way — a good 8 to 10 minutes of massaging the cabbage draws out its natural brine, which becomes the liquid that keeps everything safely submerged and fermenting. No vinegar, no additives, no store-bought shortcuts that might carry hidden allergens or unwanted extras. You simply pack it into a mason jar, weigh it down, and let time do the rest over 5 to 7 days at room temperature. The result is a crunchy, pleasantly sour condiment that's brilliant alongside grain bowls, eggs, grilled meats, or eaten straight from the jar with a fork — no judgment. 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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