Pork Free Turmeric & Ginger Sauerkraut
Fermented foods have a way of making everything on the plate taste more alive, and this golden kraut is no exception. Fresh turmeric and ginger transform a classic cabbage ferment into something vibrant and deeply aromatic, with black pepper amplifying the warmth and optional caraway seeds adding a subtle earthy note. The whole process relies on nothing more than cabbage, salt, and spices — no vinegar shortcuts, no preservatives, and absolutely nothing to raise a flag for anyone avoiding pork or pork-derived ingredients. Massaging the cabbage until it releases its own brine is the real magic here, creating a natural lacto-fermentation environment that slowly builds that satisfying tang over five to seven days. The result is a crunchy, jewel-toned condiment that pairs beautifully with grain bowls, grilled meats, eggs, or honestly just eaten straight from the jar. It 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!