MSG Free Turmeric & Ginger Sauerkraut
Fermented foods have a reputation for being tricky, but this golden kraut is genuinely approachable — just cabbage, salt, and a handful of fresh spices doing all the work. Fresh turmeric gives it that striking yellow hue and an earthy warmth, while grated ginger and black pepper add a gentle kick that makes every forkful interesting. Because the only preservative here is salt and the natural fermentation process, you never have to worry about flavor enhancers or additives sneaking in the way they can with store-bought versions. Massaging the cabbage until it releases its own brine is oddly satisfying, and watching it transform over five to seven days into something tangy and alive feels like a small kitchen miracle. The optional caraway seeds are a nice nod to classic European-style kraut if you want that extra layer of flavor. Pile it on grain bowls, tuck it into sandwiches, or eat it straight from the jar — it keeps in the fridge for up to two months, so one batch goes a long way.
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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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