A quick, small-batch recipe for Turmeric Sauerkraut that can be mixed up in about 10 minutes before it rests on your counter for a 3-5 days. Then just let nature take its course! It’s perfect for that leftover half head of cabbage in your fridge. If turmeric is not your thing, simply leave it out. You can season this sauerkraut with anything you want- but the most important thing I hope you take away here is how simple it is to make – anyone can do this! It’s not scary or complicated. Here’s another version using shredded beets!
What I love about this recipe is how delicious and healthy it is. I use it in many of the healthy bowls you see here- a tangy accent to brighten up most any dish, plus it is FULL of healthy probiotics to help heal the gut. It’s also incredibly affordable. Stay tuned for the Tempeh Ruben with Smoked Mozzarella and Turmeric Sauerkraut. So good!
Watch the quick video and you’ll get the idea!
To start, shred a ½ head of cabbage, either by thinly slicing or placing in a food processor.
Add onion, garlic, and ginger and salt.
Add 2 teaspoons salt and massage the cabbage to help its liquid release. It will soften.
Add fresh turmeric. You can use ground turmeric instead of fresh, or in addition to the fresh, to boost color. Go conservative, add more to taste.
Mix well with tongs ( so your hands don’t stain) and place in a jar.
Press the Turmeric Sauerkraut down and top with a little water if the liquid does not rise above. Top with a cabbage leaf to prevent oxidation. This ½ cabbage makes about 2 cups. Not an overwhelming project whatsoever!
A little trick my friend Tonia taught me….place a ziplock bag filled with a little water to weigh the Turmeric Sauerkraut down. You could also fill the bag with dried beans or rice. But water seems so simple.
Cover with a lid, set on the counter ( in a bowl) and let ferment for 3-5 days. This is a shorter fermentation that will yield a fresher crunchier sauerkraut, which in my opinion is the BEST. You will know that is fermenting when you begin to see bubbles. You can always taste and let it ferment longer. The longer is sits fermenting on the counter, the tangier it will be become. The salt will mellow a bit with more time.
The warmer the spot the faster the fermentation- so in summer you may see bubbling rather quickly vs. winter.
After it has fermented for a few days, feel free to refrigerate and begin using.
Toss this in salads, add to Buddha bowls, layer in sandwiches or wraps– you’ll find a million uses.
Let us know what you think!
- ½ cabbage- ( 1 pound) finely sliced, or shredded ( save one outer cabbage leaf for the top)
- ¼ onion – finely sliced
- 2 garlic cloves- minced
- 1½ teaspoons sea salt
- 1 teaspoon fresh ginger- finely chopped
- 1 teaspoon finely grated turmeric- or sub ½ teaspoon ground
- Optional additions- grated carrots, whole spices like caraway, cumin, coriander, fresh herbs- use your imagination!
- Chop cabbage into thin strips ( you can also shred in a food processor) and place in a bowl. Add onion, garlic, ginger and salt.
- Toss well using hands or tongs. Add turmeric and toss again with tongs ( turmeric will stain your hands). Let stand 15 minutes while you clean up.
- Mix again will once more and place into jar, pressing down hard. If the liquid does not come up over the cabbage while pressing down, add a little water until it does. Cover with a cabbage leaf, pressing down ( to prevent oxidation).
- To keep kraut pressed down under the surface of the liquid while it ferments you could weight it down with a small zip lock bag filled with plain water. Tuck it in the jar and cover.
- Cover with a lid and place in a bowl on the counter for 3-5 days. Check after several days for bubbling, this is a clear sign that it is fermenting beautifully. Another good sign is the kraut will begin to sour.
- Fermentation will occur faster in the warmer months and slower during the cold months. If no bubbling occurs it may be too cold and may require more time, or you may have used too much salt which can actually prohibit fermentation.
- When you see a little activity,usually after about 3 days- gas and or bubbling when you give it a stir -feel free to taste, letting it ferment and sour longer if you prefer, or keeping it fresh and crunchy by placing it in the fridge to stop or slow the process down.
- For different sized batches….the general salt to cabbage ratio is 2 ½ -3 tablespoons salt to 5 lbs cabbage.
- So for every pound of cabbage 1.5-1.75 teaspoons salt.
- One large cabbage weighs about 2 pounds.