Turmeric Sauerkraut Recipe
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!
How to Make the Best Turmeric Sauerkraut
Homemade sauerkraut is one of those simple fermented foods that delivers incredible health benefits with minimal effort. This turmeric sauerkraut adds the anti-inflammatory power of fresh turmeric and ginger to the probiotic-rich goodness of traditional cabbage fermentation—a true superfood combination.
What makes this recipe so approachable is the small-batch method. You don’t need any special equipment beyond a clean jar and something to weigh down the cabbage. The magic happens naturally as beneficial bacteria transform the cabbage into a tangy, crunchy condiment packed with gut-friendly probiotics. The golden color from the turmeric makes it as beautiful as it is nutritious.
Once you’ve mastered this basic technique, you’ll find yourself experimenting with different spices and additions. Try adding grated carrots for sweetness, caraway seeds for a more traditional flavor, or fresh herbs from your garden. Store your finished sauerkraut in the refrigerator where it will keep for months—though it rarely lasts that long once you start adding it to everything from sandwiches to grain bowls.
Turmeric Sauerkraut
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
Sauerkraut Base
Spices and Aromatics
Optional Additions
Instructions
Prepare the Cabbage
- 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. Weigh the cabbage mixture in grams—take care not to weigh the bowl. Multiply the cabbage grams by 0.02. This is the amount of salt you will need in grams.
- Add the salt. Massage the 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 in the bowl for 30 minutes to 2 hours, allowing the cabbage to release its liquid.
Pack and Ferment
- Mix again and place into a clean, sterile jar, packing down hard, leaving 2 inches of headroom. If the liquid does not rise above the cabbage while pressing down, you can add a little brine. Cover with a cabbage leaf, pressing down. The cabbage must be under the brine to prevent mold.
- To keep the kraut pressed down under the surface of the liquid while it ferments, weigh it down with a small fermentation weight. Tuck it in the jar.
- Cover very loosely with a lid and place in a bowl or pan to catch any overflow. Place in a cool dark spot for 3-5 days. (If your lid is loose, you won't need to burp).
- Fermentation occurs faster in warmer months and slower in colder months. It likes to be around 60-72°F. In summer, find a cooler spot, like the basement. Tip: Longer, cooler ferments offer up the best flavor.
Finishing
- When you see a little activity, usually around 3 days (any signs of overflow or bubbling when you give it a stir), feel free to taste it. You are tasting for a tangy sour flavor, which indicates it has fermented.
- Let it ferment and sour longer if you prefer (for a softer kraut) or keep it fresh and crunchy by placing it in the fridge to slow this process down.
- It is ready to eat once chilled and will taste better after a few days. Store in the fridge for up to 6 months, with a loose lid or with a tight lid (creating more bubbly ferment).
Notes
- To make brine if needed: dissolve 1 teaspoon of fine sea salt in 1 cup of filtered water.
- The 2% salt rule is key for proper fermentation—weighing in grams gives the most accurate results.
- Fresh turmeric gives the best color and flavor, but ground turmeric works in a pinch.
- Wear gloves when handling turmeric to avoid staining your hands yellow.
