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VEG FERMENT
Turmeric Sauerkraut
Turmeric sauerkraut is earthy, sharp, and deeply nourishing.
Ingredients
Everything you need.
- 700 g cabbage, thinly sliced
- 1½ tbsp freshly grated turmeric root, about 15 g
- 1 large garlic clove, grated, about 5 g
- ½ tsp freshly ground black pepper, about 2 g
- 1 tbsp unrefined sea salt, about 15 g
Method
Step-by-step.
- Prepare the Cabbage. Remove any damaged outer leaves and keep one aside for later. Thinly slice the cabbage and discard the core. In a large bowl, mix the sliced cabbage with sea salt and let it rest for 30 to 40 minutes.
- Sterilise the Jar. Clean your 1L fermentation jar with hot water and let it dry completely before use.
- Massage the Cabbage. Massage the cabbage for about 10 minutes until it softens and begins releasing its natural juices. Add onion, turmeric, garlic, and black pepper. Mix thoroughly so everything is evenly distributed.
- Pack the Jar. Pack the cabbage tightly into your 1L fermentation jar, pressing down to submerge it in its own brine.
- Add Glass Weights. Place the reserved cabbage leaf on top to cover the surface. Add a glass weight on top to keep the cabbage submerged.
- Adjust Brine if Needed. If the brine does not fully cover the cabbage and you need to create extra brine, follow the ratio of 2g salt to 100ml of water for a balanced ferment.
- Seal with an Airlock. Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out.
- Ferment. Place the jar in a cool, shaded spot around 20 to 25°C and let it ferment for 4 to 7 days.
- Check Daily. Make sure the cabbage stays submerged, pressing down if needed. Begin tasting from Day 4. It should be tangy and pleasantly sour with a warm spice note.
- Store and Enjoy. Once you like the flavor, remove the weight and airlock, replace with a storage lid, and refrigerate. Properly stored sauerkraut can last up to 1 year.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- Headspace: Keep about 2 inches clear for gases and expansion.
- Brine check: Add extra saltwater if the cabbage is not fully covered.
- Fermentation time: Cooler climates may need longer than 7 days.
- Storage: Sauerkraut improves with age, and flavor deepens gradually in the fridge.
- Turmeric sauerkraut builds on a classic process while adding warmth and color from fresh turmeric. It is simple, dependable, and deeply satisfying to make. Over time, the flavors settle and mature, turning a basic cabbage ferment into something layered, bright, and nourishing.
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
