Paraben Free Turmeric & Ginger Sauerkraut
Fermented foods can be surprisingly tricky to navigate when you're avoiding synthetic preservatives and additives, but this golden kraut is made entirely from whole, fresh ingredients you can see and smell before they ever hit the jar. Shredded green cabbage gets massaged with fine sea salt until it releases its own natural brine — no vinegar, no store-bought shortcuts, no hidden extras. Fresh turmeric and ginger bring warmth and a gorgeous golden hue, while a crack of black pepper and optional caraway seeds round out the flavor in the most satisfying way. The fermentation process does all the heavy lifting over five to seven days at room temperature, developing that signature tang without anything artificial driving it along. What you end up with is a bright, punchy condiment that's deeply flavorful and completely clean in its ingredient list. It keeps in the fridge for up to two months, so one batch goes a long way on grain bowls, sandwiches, or anything that needs a little lift.
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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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