Paleo Turmeric & Ginger Sauerkraut
Fermented foods are one of those ancient staples that fit naturally into a whole-foods, grain-free lifestyle, and this golden kraut delivers on every level. Fresh cabbage is massaged with sea salt until it releases its own brine, meaning there are no additives, no vinegar shortcuts, and absolutely nothing that doesn't belong. The turmeric and ginger give it a warm, earthy heat that plain sauerkraut simply can't match, while a crack of black pepper ties the whole thing together. Watching that jar turn a vivid golden-yellow on your counter is genuinely satisfying, and the payoff after five to seven days of fermentation is a tangy, complex condiment you made entirely from scratch. It piles beautifully onto grilled meats, eggs, or roasted vegetables, adding brightness and a probiotic punch to whatever is already on the plate. The process is hands-on but low-effort — mostly patience — and the result keeps in the fridge for up to two months, so one batch goes a long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!