Vegan Turmeric & Ginger Sauerkraut
Fermented foods have a way of making you feel like a kitchen wizard, and this golden kraut delivers that satisfaction in spades. Fresh turmeric and ginger transform a humble head of green cabbage into something vibrant and deeply aromatic — the kind of condiment that makes everything it touches taste more alive. The process is beautifully simple: just salt, massage, spice, and time. No vinegar shortcuts, no added sugars, no animal products of any kind — just vegetables and salt doing exactly what they've done for centuries. The black pepper is a smart touch, since it helps your body absorb the turmeric's active compounds more effectively. After five to seven days at room temperature, you're rewarded with a tangy, probiotic-rich kraut that piles perfectly onto grain bowls, tacos, avocado toast, or anything else that needs a punchy, gut-friendly kick. 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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