Wheat Free Turmeric & Ginger Sauerkraut
Fermented foods have a way of making the simplest ingredients taste deeply complex, and this golden kraut is a perfect example. Fresh turmeric gives the shredded cabbage a vivid, jewel-toned color while adding an earthy warmth that pairs beautifully with the bright heat of grated ginger and the subtle bite of black pepper. The whole process is driven by nothing more than cabbage, salt, and time — no vinegar, no additives, no hidden grain-based ingredients to worry about. Massaging the salt into the cabbage draws out enough natural brine to ferment the whole jar, which means the liquid you create is the only liquid you need. Caraway seeds are optional but worth adding if you enjoy a slightly anise-forward depth alongside the spice. After five to seven days at room temperature, you'll have a tangy, probiotic-rich condiment that keeps in the fridge for up to two months and works beautifully alongside grain bowls, eggs, roasted meats, or eaten straight from the jar with a fork.
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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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