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!
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 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!
How to make Turmeric Sauerkraut! | 45-second video
To start, shred a ½ head of organic cabbage, either by thinly slicing or placing in a food processor.
Add 1 1/2 teaspoons medium-ground sea salt and 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.
Add onion ( or shallot) and garlic and 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.
Pack the Turmeric Sauerkraut down firmly 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 the water seems so simple.
Cover loosely with a lid, 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, place it in the fridge and though it will slow the fermenting process down, it will still continue to develop flavor over time.
Longer fermentation, 2-3 weeks or so will produce a lovely effervescence. It will seem happy and alive. You can always taste it and let it ferment a little longer.
The warmer the spot the faster the fermentation- so in summer you may want to place somewhere cool, like in the basement. 60-72 degrees is ideal.
After it has fermented for a few days, feel free to place it in the refrigerator and begin using.
Toss it in salads, add to Buddha bowls, layer in sandwiches or wraps– you’ll find a million uses.
Happy alive food, that will boost your immunity and help heal your gut.
Let me know what you think!
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Turmeric Sauerkraut
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 8 servings
- Category: Preserving/ Fermenting
- Method: Counter
- Cuisine: Northwest
Description
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!
Ingredients
- ½ organic cabbage- (1 pound) finely sliced, or shredded ( save one outer cabbage leaf for the top)
- ¼ onion – finely sliced
- 2 garlic cloves- minced
- 1 1/2 teaspoons fine 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 seeds, cumin seeds, coriander seeds, fresh herbs- use your imagination!
Instructions
- Chop cabbage into thin strips ( you can also shred in a food processor) and place in a bowl. Add salt. Massage cabbage well, which will open up its pores and allow for better fermentation.
- Add onion, garlic, ginger and toss well using hands or tongs. Add turmeric and toss again with tongs ( turmeric will stain your hands). Let stand 15-60 minutes while you clean up.
- Mix again will once more and place into jar, packing 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 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 lose, 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.
- Enjoy!
Notes
- For different sized batches….the general salt to cabbage ratio is 2 ½ -3 tablespoons salt to 5 lbs cabbage. Or for every one pound of cabbage 1.5-1.75 teaspoons salt. (One large cabbage weighs about 2 pounds). Or if using a salt water brine, 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.
- Use fine SEA SALT!!
Nutrition
- Calories: 35
Keywords: turmeric sauerkraut, how to make sauerkraut, easy sauerkraut, sauerkraut recipes, best sauerkraut recipe
Hi there, always i used to check blog posts here in the early hours in the daylight, as i love to
gain knowledge of more and more.
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Hello! What do you mean by “medium-ground” sea salt? Does that mean course sea salt? If so, would “fine” sea salt achieve the same results? That is usually what I use.
Sorry- fine sea salt is perfect!
No problem! Thanks for confirming.
Absolutely delicious on a hot dog! I went for extra turmeric and slightly less garlic. The bright golden color is really fun too.
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Such a great idea!
many thanks for Kimchi recipes looking forward to making them
Well I’ve been doing sauerkraut for about 6 years now with different types of ingredients but this is the the first time using turmeric, garlic and carrots.. It smells fabulous and I can’t wait to try it in a couple of weeks when the fermentation process ends. I did up 15 pounds of cabbage in a 2 gallon crock and adjusted the remaining ingredients to accommodate that ratio.. Thanks so much for sharing your recipe. I’ll check back in a few weeks and let you know how it turned out.. I’m sure it will be fantastic..
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Does the “liquid” you mention come out of the cabbage? There’s no water mentioned in the recipe.
Yes! the cabbage releases liquid when you add the salt.
I tried this recipe and loved it. I added 1/2 teaspoon salt, 1 teaspoon lime juice and 1 tablespoon apple cider vinegar. It was delicious. My husband is on a very low salt diet, that is why we use the lime juice and vinegar. I get lots of free local limes from my sister’s tree.
from what know that vinegar will actually not allow things ferments and possibly killing the bacteria your trying to have . just my opinion
I find this recipe very interesting. I cannot wait to start making some.
Let us know how it goes!
Hi this sounds amazing but you don’t mention sterilising is this with or without?
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Your pictures are absolutely stunning. Did you use a macro lens to get the blur / focus effect on the items in the photo? Very beautiful and makes me want to try sauerkraut even more! Have you ever attempted to make sauerkraut with red cabbage? I’m curious the color that would come out of adding the very yellow properties of turmeric to some red cabbage kraut. I am starting to eat an increasing amount of sauerkraut lately to improve my gut health! Thank you for your article, hopefully it inspires more people to make their own fermented foods!
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Thanks Billy. Yes I use a 50 mm macro lens. Red Kraut is beautiful too but have not tried it with the turmeric. Would love to see it if you attempt it! Tag it on instagram or send it via email: sylvia@feastingathome.com
QUESTION: I can’t seem to see the Nutritional Information. Is it hidden, or blank? I’m wondering how much sodium, fiber, calories, etc.
I will add it sorry about that!
Ok its on there now. 😉
Strange. I don’t see it anywhere on the page. Isn’t it supposed to be immediately after the recipe at the bottom?
It’s there now. 🙂
I am going to have to try this recipe. I already make my own sauerkraut using a couple of whole cloves of garlic. My wife likes it a little spicy so she makes kimchi. And now you introduced me to a turmeric variation. Fermented vegetables are great for your health. I have also made a batch using just shredded carrots and some spices.
Hi Terry, I am making fermented carrots too! Fermenting is so much fun, isn’t it? Hope you having a beautiful morning.
Isn’t there Vinegar in sauerkraut?
Hi Jae, surprisingly no vinegar. As the kraut ferments on the counter, it develops it sourness. And the longer it ferments, the more sour it gets!
No vinegar. Just salted water (brine) would start the fermentation process. It is a different type of fermentation/pickling. I use this on cabbage, green (unripe) tomatoes, small cucumbers, cauliflower….
On the recipe I got, I used horseradish as preservative (for overwinter), but if it is a “summer pickle” no need. Then yes, you play with spices to your taste. I use dill a lot.
If I am not mistaken my mom used to put baby watermelons or half ripe tomatoes. Those are not do die for, but to kill for :-))
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