Golden Turmeric Sauerkraut is a vibrant twist on the classic fermented cabbage dish, infusing it with earthy turmeric and zesty ginger. This recipe not only brings a pop of color to your plate but also offers a gut-friendly, nutrient-packed side that's perfect for any season.
Cabbage is the star of our sauerkraut, providing a crisp and crunchy base that holds up well during fermentation. The natural sugars in cabbage help feed the good bacteria crucial for the fermenting process.
Sea Salt plays a dual role here — it draws out moisture from the cabbage and creates an environment where beneficial bacteria can thrive while keeping harmful ones at bay.
Turmeric adds a warm, earthy flavor and a stunning golden hue. It's known for its anti-inflammatory properties, making it a healthy addition to your diet.
Fresh Ginger adds a refreshing zing that complements the turmeric and brings a subtle heat to the mix.
Caraway Seeds lend a slightly sweet, nutty flavor that echoes the traditional taste of sauerkraut, adding complexity to the dish.
Black Pepper enhances the flavor of turmeric and adds a gentle kick, balancing the sweetness of the cabbage.
Filtered Water is used to ensure that no impurities interfere with the fermentation process, keeping everything clean and controlled.
Carrot adds a hint of sweetness and extra crunch, making the sauerkraut more vibrant and colorful.
Apple Cider Vinegar is optional, but it can kickstart the fermentation process and add a slight tang to the finished product.
This Golden Turmeric Sauerkraut pairs beautifully with grilled meats or roasted vegetables. Try adding it to sandwiches or serve it alongside sausages for a classic combo. It's also a delightful topping for a Buddha bowl or a hearty grain salad.
Start by prepping your cabbage. Remove the outer leaves and core, then slice it thinly. This helps the cabbage ferment evenly and makes it easier to pack into your jar.
In a large mixing bowl, combine the sliced cabbage with sea salt. Massage the cabbage with your hands until it starts to release its juices. This can take about 5-10 minutes, so don't rush it. The goal is to draw out enough liquid to cover the cabbage later.
Add the turmeric, grated ginger, caraway seeds, black pepper, and shredded carrot to the bowl. Mix everything well to ensure that the spices are distributed evenly. This step is where all those flavors really start to meld together.
Once mixed, pack the cabbage mixture tightly into a large fermentation jar. Leave about an inch of space at the top to allow for expansion during fermentation.
Pour the filtered water over the packed cabbage to submerge it completely. Use a fermentation weight to keep everything under the brine. This is crucial to prevent mold and ensure a successful fermentation.
Seal the jar with an airlock lid and place it at room temperature, ideally between 65-75°F. Let it ferment for 2-3 weeks, checking occasionally. Taste it periodically to find your preferred level of tanginess and texture.
Once you're happy with the flavor, transfer the sauerkraut to the refrigerator. This will slow down the fermentation process and preserve the flavor you've achieved.
Share