Zesty Turmeric Sauerkraut

🕒 Prep: 10 min
🔥 Cook:
🍽 Serves: 20
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Zesty Turmeric Sauerkraut is a vibrant twist on a classic fermented favorite. It's a health-boosting side dish with a pop of color and a punch of flavor, thanks to its unique blend of spices and fresh, crunchy veggies.

Ingredients for Zesty Turmeric Sauerkraut

Cabbage is the star of the show, providing the bulk and base for our sauerkraut. Its natural juices, released during massaging, help kickstart the fermentation process.

Kosher salt draws out moisture from the cabbage and creates the right environment for fermentation, preventing bad bacteria from taking over.

Fresh grated ginger adds a spicy, aromatic warmth that pairs beautifully with the turmeric.

Ground turmeric gives this sauerkraut its distinctive golden hue and earthy flavor, plus a healthful anti-inflammatory boost.

Caraway seeds introduce a subtle anise-like flavor, enhancing the overall complexity of the dish.

Mustard seeds add a gentle heat and a touch of tanginess that complements the fermentation process.

Carrot brings a touch of sweetness and extra crunch, balancing out the flavors.

Water ensures that everything stays submerged, creating the ideal conditions for fermentation.

Tips & Tricks

  • Use a weight or a small jar inside the larger jar to keep the cabbage submerged if needed.
  • Place your jar on a plate to catch any overflow during fermentation.
  • If you prefer a spicier kick, add a few chili flakes to the mix.

Serving Suggestions

Serve this sauerkraut alongside grilled sausages or on top of a juicy burger for a zesty kick. It also pairs wonderfully with roasted meats or mixed into salads for a crunchy, flavorful twist.

Frequently Asked Questions

How do I know when it's ready?
The sauerkraut is ready when it reaches your desired level of tanginess. This usually takes about 5-10 days.
Can I use red cabbage instead?
Absolutely! Red cabbage will give you a beautiful pink-colored sauerkraut with a slightly different flavor profile.
What if I see bubbles in the jar?
Bubbles are a good sign! They indicate that fermentation is happening.

Zesty Turmeric Sauerkraut Recipe Walkthrough

Start by slicing the cabbage thinly. This is key for releasing juices later on. Place the sliced cabbage in a large mixing bowl and sprinkle the kosher salt over it. Now, roll up your sleeves and massage the cabbage. This might sound odd, but it's crucial. Spend about 10 minutes working the cabbage with your hands until it softens and releases its juices.

Once you've got a nice juicy pile, stir in the grated ginger, ground turmeric, caraway seeds, mustard seeds, and grated carrot. Mix everything thoroughly until it's well combined. You want each bite to be a flavorful mix of all the ingredients.

Next, pack the mixture tightly into a clean glass jar. Make sure to leave about 1-2 inches of space at the top. This gives the kraut room to expand as it ferments. Pour in the water to ensure the cabbage is completely submerged. Seal the jar with a lid.

Now, let the jar sit at room temperature for 5-10 days. Check daily to ensure the cabbage remains submerged — this prevents mold from forming. Taste periodically, and once you're happy with the tanginess, it's time to refrigerate and enjoy.

Why You'll Love This Recipe

  • Boosts your gut health with natural probiotics.
  • Easy to make with just a handful of ingredients.
  • Adds a vibrant color and zesty flavor to meals.
  • No special equipment needed — just a jar and some patience.

Ingredients

1 medium head green cabbage, cored and thinly sliced
1 tablespoon kosher salt
1 tablespoon fresh grated ginger
1 teaspoon ground turmeric
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 medium carrot, peeled and grated
1/2 cup water

Step-by-step Instructions

1. In a large mixing bowl, combine the cabbage and kosher salt.
2. Massage the cabbage with your hands for about 10 minutes until it becomes soft and releases its juices.
3. Add the grated ginger, ground turmeric, caraway seeds, mustard seeds, and grated carrot to the cabbage.
4. Mix everything thoroughly until well combined.
5. Pack the mixture tightly into a clean glass jar, leaving about 1-2 inches of space at the top.
6. Pour in the water to ensure the cabbage is completely submerged.
7. Cover the jar with a lid and let it sit at room temperature for 5-10 days, checking daily to ensure the cabbage remains submerged.
8. Taste periodically and refrigerate when the desired tanginess is achieved.

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