Tree Nut Free Turmeric & Ginger Sauerkraut
Fermented foods have a reputation for being fussy, but this golden kraut is proof that the process is mostly just patience. Fresh turmeric and ginger transform a humble head of green cabbage into something vibrant and deeply flavorful — earthy, tangy, and just a little warming from the black pepper. The whole thing is built from whole, simple ingredients with no hidden additives or shared-facility concerns to stress over. You massage the cabbage with sea salt until it releases its own brine, which becomes the liquid that does all the fermenting work — no vinegar, no shortcuts, just real lacto-fermentation. After five to seven days at room temperature, you're rewarded with a pleasantly sour, gut-friendly condiment that's stunning on grain bowls, eggs, sandwiches, or 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!