Turmeric Ginger Sauerkraut Recipe

Turmeric Ginger Sauerkraut is one of those simple, comforting recipes that connects me to my roots. My great-grandparents made sauerkraut the old-fashioned way — big crocks bubbling quietly in the corner of the kitchen, the air rich with that unmistakable tang. This version, brightened with turmeric and ginger, carries that same tradition forward with a warm, modern twist. I love this kraut for its vibrant color, lively crunch, and balanced tartness — it’s as beautiful as it is delicious. The golden hue from the turmeric and the subtle spice of ginger add depth and brightness to every bite. It’s a reminder of family kitchens, patience, and the satisfaction of transforming simple ingredients into something extraordinary. This kraut pairs wonderfully with roasted meats, sandwiches, grain bowls, or even straight from the jar. Every crisp, tangy forkful brings a little taste of the past — and a whole lot of flavor to the present. – Greg

Ingredients:

• 1 head green cabbage
  
• 1 teaspoon ground turmeric
  
• 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
  
• 2 tablespoons kosher salt
  

Instructions:

1. Remove any damaged outer leaves from the cabbage. Cut the cabbage into long, thin strips.
   
2. Place the cabbage in a large mixing bowl.
   
3. Sprinkle the turmeric, ginger, and kosher salt evenly over the cabbage.
   
4. Using clean hands, toss and mix thoroughly to coat the cabbage with the seasonings.
   
5. Let the mixture rest at room temperature for 1–2 hours, allowing the salt to draw out moisture from the cabbage.
   
6. After resting, massage and squeeze the cabbage firmly to release as much liquid (brine) as possible.
   
7. Pack the cabbage tightly into clean mason jars, pressing down so that the brine rises above the cabbage. Leave about 1 inch of headspace at the top.
   
8. Cover the jars loosely with lids or use fermentation weights and covers to keep the cabbage submerged.
   
9. Let ferment at room temperature for 2–4 weeks, tasting periodically until desired tanginess is reached.
   
10. Once fermented to your liking, seal the jars tightly and refrigerate.
    

Notes:

**Any excess brine is an amazing Bloody Mary enhancer!

• The kraut will continue to develop flavor in the refrigerator.
  
• Always ensure the cabbage remains submerged in brine during fermentation to prevent spoilage.