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How to make Turmeric Sauerkraut- a small-batch recipe with only 15 minutes of hands-on time before mother nature takes over. Full of healthy probiotics, use this in Bowls, wraps, sandwiches or as a tasty side dish!
Love Turmeric? Check out these 10 Healing Turmeric Recipes (Plus Top Health Benefits)
A quick, small-batch recipe for Turmeric Sauerkraut that can be mixed up in about 10 minutes before it rests on your counter for 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 our basic Sauerkraut recipe with the most detail and 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. It’s delicious in this Tempeh Reuben Sandwich with Smoked Mozzarella and Turmeric Sauerkraut. So good!
What you will need:
- Organic cabbage- green works best here!
- Ginger- freshly grated
- Turmeric – freshly grated or use ground turmeric
- Salt– use mineral salt or fine sea salt.
How to Make Turmeric Sauerkraut
Step 2: Add the garlic and ginger, and weigh the cabbage mixture in grams, then multiply by .02. (See recipe notes for an example.)
This number is the amount of salt you will need in grams.
Step 3: Add the salt – massage the cabbage well- this allows its pores to open up which helps the natural bacteria from the cabbage itself get inside the pores- for better fermenting.
Step 4: Stir in the 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.
Step 4: Let sit 30 minutes to 2 hours until cabbage releases it’s liquid, stirring occasionally.
Step 5: Pack the turmeric kraut in clean jars, leaving 2-3 inches of headroom. Top with a cabbage leaf to prevent oxidation.
Step 6: Weigh it down so the cabbage stays submerged under the brine. This will prevent any mold or oxidation. Use a fermentation weight, or 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, or use a smaller jar.
I have had great success with this Fermentation Kit that has crystal weights that fit perfectly in a wide-mouth mason jar. It is so convenient for small batch ferments. This fermentation kit includes the jars which is a great option too!
Step 7: Cover loosely with a lid, place in a dark cool spot ( like the basement) or set on the counter ( in a bowl), cover with a towel and let ferment for 4-5 days.
This is a shorter fermentation that will yield fresh crunchy sauerkraut, which I love. After 4-5 days, check for an activity like bubbling.
For a more sour flavor, ferment longer.
Keep in mind the warmer the spot the faster the fermentation- so in summer you may want to place it somewhere cool, like in the basement.
Slower, cooler ferments (60-72 degrees is ideal) make the best kraut!
Step 8: After you have confirmed fermentation activity ( bubbling when you stir or tap the jar, with a tangy taste) feel free to place it in the refrigerator. It is ready to eat now, but we love this best after 1-2 more weeks in the fridge.
Ways to use Turmeric Kraut:
I like to eat it right out of the jar with a fork, before meals, to allow it to nourish my gut.
Happy alive food, that will boost your immunity and help heal your gut.
Let me know what you think!
PS. Lately, we have been using this Fermentation Kit that has crystal weights that fit perfectly in a wide-mouth mason jar. It is so convenient for small batch ferments. This fermentation kit includes the jars which is a great option too!
More recipes you may like:Print
How to make Turmeric Sauerkraut- a small-batch recipe that can be put together in 10 minutes, and sits on the counter for 3-5 days!
- 1/2 organic cabbage- (1 pound) finely sliced, or shredded ( save one outer cabbage leaf for the top)
- 1/4 onion – finely sliced
- 2 garlic cloves- minced
- fine sea salt
- 1 teaspoon fresh ginger- finely chopped
- 1 teaspoon finely grated turmeric- or sub 1/2 teaspoon ground
- Optional additions- grated carrots, whole spices like caraway seeds, cumin seeds, coriander seeds, fresh herbs- use your imagination!
- Slice cabbage and onion thinly ( you can also shred in a food processor or use a mandoline) and place in a bowl. Add the garlic, and ginger. Weight the cabbage-mixture in grams- take care not to weigh the bowl. Multiply the cabbage grams by .02. This is the amount of salt you will need in grams. See notes.
- Add the salt. Massage cabbage well, which will open up its pores and allow for better fermentation.
- Add the turmeric and mix with tongs ( turmeric will stain your hands). Let stand 30-60 minutes to allow the cabbage to release its liquid.
- Mix again will once more and place into clean jars, packing down hard, leaving 2 inches head room. If the liquid does not come up over the cabbage while pressing down, you can add a little brine. ( see notes). Cover with a cabbage leaf, pressing down ( to prevent oxidation and mold) so the cabbage is under the brine.
- To keep kraut pressed down under the surface of the liquid while it ferments you could weigh it down with a small zip lock bag filled with plain water, or another smaller jar, or a fermentation weight. Tuck it in the jar and cover loosely with the lid.
- Cover loosely with a lid and place in a bowl or pan on the counter for 4-5 days, covering with a kitchen towel, burping every day or so. ( If your lid is loose, you won’t need to burp).
- Fermentation will occur faster in the warmer months and slower during the cold months. It likes to be around 60-72F. In summer, find a cooler spot like in the basement. Longer cooler ferments do offer up the best flavor.
- When you see a little activity, usually after about 4-5 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.
- Store in the fridge, for up to 6 months, with a loose lid, or with a tight lid ( creating more bubbly ferment) making sure to burp.
- Salt Ratio: The recommended salinity for Sauerkraut is 1.5% – to 2.5% salt to the weight of the cabbage. Here we use 2% salt to the weight of the cabbage. Example: 1ooo grams cabbage multiplied x .02= 2o grams of salt. Feel free to use more or less as long as it stays between 1.5% and 2.5%. I use Himalayan Sea Salt and Real Salt. Both are natural and unrefined with high mineral content.Cabbage: Use organic cabbage if possible. Do not use pre-shredded cabbage. You need the natural bacteria from a whole cabbage. Farmers’ market cabbage works especially well.
- Brine: If topping off with a salt water brine, mix 1 ¼ teaspoons salt to 1 cup water.
- Using organic or farmers market cabbage often has the BEST results- that’s because the bacteria that ferments the cabbage actually comes from the surface of the cabbage to begin with. Garden grown or farmer’s market cabbage has more of this live bacteria still on it compared to grocery store varieties.
- Serving Size: ¼ cup
- Calories: 37
- Sugar: 0.5 g
- Sodium: 295.7 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 8.3 g
- Fiber: 0.7 g
- Protein: 1.5 g
- Cholesterol: 0 mg
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