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Anti-inflammatory Turmeric Sauerkraut

This sauerkraut goes through a preserving process called fermentation. This fascinating process creates vitamins, minerals, antioxidants, and of course, probiotics.
Prep Time20 mins
Ferment7 d
Total Time7 d 20 mins
Course: Condiment
Cuisine: American
Keyword: turmeric sauerkraut, turmeric sauerkraut recipe
Servings: 8 servings


  • 1 small size head of cabbage
  • 2-3 teaspoon salt like pink salt or a good quality sea salt with no anti-caking agent. If using a medium to large cabbage add 1-2 tablespoon salt
  • 2 ½ teaspoon dry turmeric could also use freshly grated
  • ½ teaspoon ground black pepper
  • 1 large clove of garlic grated
  • ½ jalapeño pepper chopped small or grated optional
  • 1-2 inches grated ginger root


  • Wash cabbage and tear a large leaf off of the outside of the cabbage and set aside.
  • In a large bowl use a mandolin slicer or grater to grate cabbage into the bowl.
  • Mix in all other ingredients. I use a hand grater for the garlic, jalapeño, and ginger.
  • With a glove or just with your hand massage cabbage. Mix all the ingredients evenly in while you squeeze cabbage and massage to release juices from the cabbage. You can also use a kraut pounder for less mess!
  • After a few minutes of massaging, cabbage should be about half size and you should have a good bit of liquid.
  • By the handfuls put kraut into a glass jar, packing it down tightly in the jar. Fill the jar leaving an inch headspace or so.
  • Push kraut down tightly allowing the liquid to rise above the cabbage in the jar.
  • Pour any remaining liquid from the bowl in your jar, so that the cabbage is under the liquid. Place a large cabbage leaf on top or a weight to hold cabbage below the brine. All cabbage needs to be below the liquid so you don't get mold.
  • Seal the jar and set it out of the sun on your counter.
  • Release any pressure build-up daily by opening the lid every couple of days (it will stink haha)
  • Keep on the counter until desired taste is developed. ( a week or 2) Taste every few days.
  • It should be bubbly and sour tasting.
  • If you see any mold, toss and restart. (I've never had this happen)
  • After a week or two on the counter, keep your kraut in the fridge. It will continue to ferment in there. You can keep it in the fridge for months. Enjoy and be healthy!