Turkey 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 salt, time, and a little daily attention — no vinegar shortcuts, no preservatives, and absolutely no animal products hiding anywhere in the jar. Massaging the cabbage until it releases its own brine is the real magic here, creating a natural liquid that keeps everything safely submerged as it ferments over five to seven days. The result is tangy, probiotic-rich, and strikingly beautiful with that deep golden-yellow hue from the turmeric. It's the kind of condiment that earns a permanent spot in your fridge, ready to pile onto grain bowls, sandwiches, eggs, or anything else that could use a bright, punchy lift.
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!