Peanut Free Turmeric & Ginger Sauerkraut
Fermented foods have a way of making everything on the plate taste more alive, and this golden, spiced kraut is no exception. Fresh turmeric gives it that vivid yellow hue and earthy warmth, while grated ginger and black pepper add a gentle kick that keeps every forkful interesting. The whole process is beautifully low-tech — just cabbage, salt, and a mason jar doing the work over five to seven days on your countertop. Because it's built entirely from whole vegetables and spices, there's no label-reading anxiety, no shared-facility warnings, and absolutely nothing hiding in the ingredient list. Massaging the cabbage until it releases its own brine is the key step here, and it's genuinely satisfying to watch the liquid pool up before your eyes. The optional caraway seeds are a classic touch that nudges it toward something you'd find at a really good deli counter. Pile it onto grain bowls, tuck it into sandwiches, or eat it straight from the jar — 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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