How long does this turmeric sauerkraut need to ferment?

This turmeric sauerkraut ferments at room temperature for 7-10 days. Remember to check daily to ensure the cabbage remains submerged in its brine.

Why is massaging the cabbage so important for this recipe?

Massaging the thinly sliced cabbage with pink salt for 10 minutes extracts its natural water, creating the brine needed for the fermentation process. The more liquid, the better the anaerobic environment.

Why should I wear gloves when handling the turmeric root?

Fresh turmeric root can intensely stain your hands yellow. Wearing gloves during peeling and grating will prevent temporary discoloration of your skin.

What should I do if the cabbage isn't fully submerged in the jar?

It's crucial for the cabbage to be submerged in its liquid to create an anaerobic environment for fermentation. If it's not, gently press it down with the back of a clean spoon daily to keep it below the brine.

How should I store the turmeric sauerkraut after it's fermented?

Once fermented, store the sealed jar in the refrigerator. It will keep for at least 1 month, but be sure to use a clean spoon each time to avoid contamination.

5 years ago

Turmeric Sauerkraut
[Vegan]

JR By: Jamie Raftery

Author Bio

Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking... Read More

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A vibrant yellow turmeric sauerkraut, flecked with orange zest and black pepper, served in a small clear bowl with a wooden spoon, ready to be enjoyed as a side dish.

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Discover more recipes with these ingredients

Turmeric Sauerkraut [Vegan]

Dairy Free

Vegan

This small-batch recipe takes only 15 minutes of hands-on time before mother nature takes over to cultivate those magical live probiotics.

Ingredients You Need for Turmeric Sauerkraut [Vegan]

5 cups (1300 g) White cabbage
1.5 tablespoons (20 g) Pink salt
4 tablespoons (50 g) Turmeric root
sprinkle (.5 g) Black pepper - ground
0.5 each Orange zest

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How to Prepare Turmeric Sauerkraut [Vegan]

Assemble all ingredients
Slice cabbage really thinly using Japanese mandoline or good old fashioned knife skills!
Using gloves (or your hands will turn yellow!) peel the turmeric root. Finely grate the turmeric root.
Add the thinly sliced cabbage and pink salt to a large mixing bowl. Now, massage liberally for 10 minutes until the natural water is extracted from the cabbage. The more liquid - the better. This is your brine to ferment the cabbage.
Now, you can add the grated turmeric root, ground black pepper and orange zest.
Massage for another 2 minutes.
Add the cabbage to kilner jar or mason jar, making sure the cabbage is submerged in anaerobic environment (below liquid & without oxygen)
Seal tightly and place a plate or bowl underneath to avoid leakage staining your worktop!
Allow to ferment at room temperature for 7-10 day (check daily to make sure cabbage is submerged and press down with the back of a clean spoon to keep submerged)
Once the cabbage is fermented, store the jar in the fridge and keep for at least 1 month. Be careful not to contaminate with a dirty spoon and keep covered.