Turmeric Sauerkraut

bright yellow sauerkraut
Bright yellow sauerkraut
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Ingredients

Adjust Servings:
½ Cabbage organic cabbage, (1 lb) finely sliced or shredded
¼ Onion finely sliced
2 cloves Garlic minced
1½ tsp Sea salt fine
1 tsp Ginger fresh, finely chopped
1 tsp Turmeric finely grated or sub ½ teaspoon ground
Optional additions:
Carrots grated

Nutritional information

18
Calories
0.1g
Fat
4.2g
Carbohydrates
1.6g
Fiber
0mg
Cholesterol
1298mg
Sodium
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    Ingredients
    • Optional additions:

    Turmeric Sauerkraut

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    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:

    Ingridiens for Turmeric Sauerkraut

    Steps to make Turmeric Sauerkraut

    1
    Done
    5

    Prepare vegetables

    Shred or chop the cabbage finely using a food processor or sharp knife.

    2
    Done
    3

    Salt cabbage

    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.

    3
    Done
    3

    Add garlic, onion and ginger

    Add ¼ finely sliced onion, 2 minced garlic cloves, and 1 teaspoon of finely chopped fresh ginger to the cabbage and mix well.

    4
    Done
    1

    Place mixture in jar

    Transfer the mixture to a jar and press it down to pack tightly. Ensure the cabbage is submerged. Top up with water if not.

    5
    Done
    1

    Weigh down and seal

    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.

    6
    Done
    5d

    Store

    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.

    7
    Done

    Serve

    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.

    Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

    Recipe Reviews

    Average Rating:
    (5.0)
    Total Reviews: 1
    Athina

    Colorful and healthy recipe! Thanks!

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