Golden Turmeric Sauerkraut
A unique twist on traditional sauerkraut with a vibrant golden hue, this homemade sauerkraut variation combines the probiotic benefits of fermentation with the anti-inflammatory properties of turmeric, perfect for boosting gut health. Learn how to make it with simple steps.
Prep time: 1 hourCook time: Serves: 8
Ingredients
2 medium heads of green cabbage (about 5 lbs)
3 tbsp sea salt
2 tbsp ground turmeric
1 tbsp grated fresh ginger
1 tbsp caraway seeds
1 tsp black pepper
4 cups filtered water
1 medium carrot, shredded
1 tbsp apple cider vinegar
Instructions
1. Remove outer leaves of cabbage and core it, then slice it thinly.
2. In a large mixing bowl, combine sliced cabbage and sea salt, massaging until cabbage releases its juices.
3. Add turmeric, grated ginger, caraway seeds, black pepper, and shredded carrot to the cabbage. Mix well to distribute spices evenly.
4. Pack the cabbage mixture tightly into a large fermentation jar, leaving about 1 inch of space at the top.
5. Pour filtered water over the packed cabbage to submerge it completely, then weigh it down with a fermentation weight to keep it submerged.
6. Seal the jar with an airlock lid and let it ferment at room temperature (65-75°F) for 2-3 weeks, checking periodically for taste and texture.
7. Once desired tanginess and texture are achieved, transfer to the refrigerator.
Storage
Store covered in the refrigerator for up to 6 months.
Reheating
Serve chilled directly from the refrigerator.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
