Legume Free Turmeric & Ginger Sauerkraut
Fermented foods can feel intimidating, but this golden kraut is one of the most rewarding things you can make with just a handful of simple ingredients and a little patience. Fresh turmeric and ginger transform a humble head of green cabbage into something vibrant and deeply flavorful, with black pepper and optional caraway seeds rounding out every tangy bite. The whole process is naturally free of legumes at every step — no hidden additives, no complicated swaps, just cabbage, salt, and spice doing exactly what they're supposed to do. Massaging the salt into the cabbage draws out enough natural brine to ferment the whole jar without any added liquid, which means the process is as clean and straightforward as it gets. After five to seven days at room temperature, you end up with a pleasantly sour, gut-friendly condiment that's stunning on a plate thanks to that deep golden-yellow color from the turmeric. It keeps in the fridge for up to two months, so one batch goes a long way — pile it onto grain bowls, serve it alongside roasted meats, or eat it straight from the jar with a fork.
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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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