Turmeric Sauerkraut looks really amazing. Turmeric gives this sauerkraut a golden glow. Beware when using turmeric though – it will stain your hands if you touch it. My top tip when making this sauerkraut is to save one of the outer cabbage leaves for the top – you can use it to keep the cabbage submerged.
To make this bright yellow sauerkraut, start by salting shredded cabbage in a large bowl. Add the onion, garlic, and ginger and mix well. Add the turmeric and mix again. Leave to stand for up to an hour. Pack into a jar and top up with water until covered. Press the cabbage leaf in on top to keep the cabbage submerged. Place a lid loosely on the jar and leave to ferment.
To make my version of Turmeric Sauerkraut, you will need the following ingredients:
Shred or chop the cabbage finely using a food processor or sharp knife.
Place the cabbage in a large bowl and sprinkle with 1½ teaspoons of sea salt. Use your hands to mix the cabbage with the salt.
Add ¼ finely sliced onion, 2 minced garlic cloves, and 1 teaspoon of finely chopped fresh ginger to the cabbage and mix well.
Transfer the mixture to a jar and press it down to pack tightly. Ensure the cabbage is submerged. Top up with water if not.
Weigh the mixture down using a cabbage leaf, fermentation weight or a ziplock bag filled with water. Place a lid loosely on the jar. Place the jar in a bowl or pan and cover with a kitchen towel. Leave on the counter for 4-5 days.
Check the mixture daily to ensure the cabbage is still submerged. After 4-5 days, there will be gas and/or bubbles when you stir the sauerkraut. Taste and leave the mixture to ferment and sour for longer if you prefer. If you like to keep it fresh and crunchy, place it in the refrigerator to stop or slow the process down.
Enjoy this sauerkraut with every meal as a condiment.
This Turmeric Sauerkraut is super simple to make and has an amazing golden hue. Try making this soon and come back to leave a comment letting me know what you think.
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