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Mixed Vegetables and Turmeric Sauerkraut

How to make turmeric sauerkraut with onion and peppers
How to make an Indian spiced sauerkraut

Looking for a unique and delicious sauerkraut? This turmeric sauerkraut is made with mixed vegetables and spices. It is a flavorful and healthy condiment, packed full of probiotics and antioxidants.

Mixed vegetable and turmeric sauerkraut

Fermenting cabbage is so easy and reliable. It’s the perfect option for anyone new to fermenting. Or anyone who struggles with fermenting (usually due to issues with indoor air quality).

This spiced turmeric sauerkraut is a fun and flavorful variation.

Why ferment turmeric?

Adding turmeric not only gives this sauerkraut a bright yellow hue and distinct flavor but it’s also packed full of nutrients.

Turmeric is packed full of antioxidants. It’s naturally anti-inflammatory. And has all sorts of health benefits including improved liver functioning. That’s why there are so many fermented turmeric pills available in your local health food store.

However, it’s just as easy to add a bit of turmeric to your favorite ferment and make your own fermented turmeric!

What are the benefits of fermenting turmeric

Serving Options Turmeric Sauerkraut

The spices in this sauerkraut make it a very versatile condiment. It has a slightly spiced flavor that pairs nicely with all sorts of different meals.

Here are a few ways to serve turmeric sauerkraut:

  • Trendy hot dog or hamburger topping
  • Served on top of an Indian spiced curry
  • As a delicious dosa filling
  • Filling for Ethiopian injera flatbread
  • A bright addition to a cheeseboard
  • An immune-boosting side dish for winter meals
  • As an alternative to salsa on tacos and pupusas
How to serve turmeric sauerkraut
Print

Spiced Turmeric Sauerkraut

How to make an Indian spiced sauerkraut
Print Recipe

★★★★★

5 from 1 reviews

This mixed vegetable sauerkraut is lightly spiced for a unique and flavourful variation on a traditional sauerkraut. It is packed full of probiotics and antioxidants for a healthy and delicious condiment. See the section above for some inspiring ways to serve turmeric sauerkraut.

  • Author: Emillie
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 1.5 quarts (1.5 L) 1x
  • Category: Condiment
  • Method: Fermented
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

Scale
  • 1 small cabbage (or 1/2 cabbage), grated (about 2 lbs)
  • 2 medium-sized carrots, grated
  • 1 medium-sized onion, finely chopped
  • 1 red pepper, cut into thin strips
  • 1 green chili, finely chopped (optional)
  • 1 1/2 Tbsp salt (non-iodized)
  • 1-inch of fresh turmeric root (or 1 Tbsp powdered turmeric)
  • 1 tsp mustard seed
  • 1/2 tsp cumin seed

Instructions

  1. Prepare all the vegetables. Mix them with the salt in a large bowl.
  2. If you can find fresh turmeric, rinse the skin, however, don’t peel it. Using a fine grater, grate it into the bowl. Add the rest of the spices and toss to combine.
  3. Pack the sauerkraut into one or two glass jars for fermentation. It should make about 1.5 to 2 quarts. Pack the vegetables down in the jar with a wooden spoon so that they are well pressed into the jar, with no air bubbles.
  4. The salt should draw enough liquid out of the vegetables that they will be submerged, however, add up to 2 tablespoons of filtered water, if needed. Leave at least 1-inch (2.5 cm) of headroom at the top of the jar for bubbling. Cap with a lid that will allow gas to escape. Either a loose-fitting lid or a fermentation-specific lid will work.
  5. Ferment in a cool location for 3-5 days. See notes if you want to ferment for longer than 5 days.
  6. Store in the fridge and use up within 1 month.

Notes

  • If you want to ferment it longer than 1-week, I recommend omitting the peppers (hot and sweet) as they go slimy with longer fermentation periods.
  • Powdered turmeric is often treated with preservatives to keep it bright yellow. Try to find a natural, preservative-free brand for all your ferments.

Keywords: sauerkraut, vegan, gluten free, keto, dairy free, egg free, probiotic, antioxidant, fall, winter, spring, summer

Filed Under: Fermented Vegetables, SliderTagged With: Cabbage, Carrots, Indian, Onions, Probiotic, turmeric

Previous Post: « Sweet and Spicy Pickles (Simplest Recipe)
Next Post: Red Lentil and Rice Dosa (GF & Vegan) »

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Comments

  1. Grahame

    February 21, 2020 at 8:13 pm

    I’m having a shot at this recipe today, with a few little tweaks. I live in Bali, so fresh ginger, turmeric, lemongrass and chilli are all abundant and included in my version, and I greater up some radish as well. Also added a little brine from a kimchi batch to get everything bubbling along. The colors are beautiful.

    I have also got a batch of chili’s, garlic, lemongrass and ginger brewing to blend up as a hot sauce.

    Really finding your site extremely useful and inspiring.

    Reply
    • Emillie

      February 22, 2020 at 8:59 pm

      Sounds yummy!

      Reply
  2. Karyn Fearnside

    November 17, 2021 at 6:19 pm

    Hi Emillie,
    I made this recipe last night and I am wondering if it is meant to be tablespoons not teaspoons for the amount of salt because one and a half teaspoons of salt seems way too little. ( I decided it was meant to be tablespoons and added that much salt)

    Reply
    • Emillie

      November 18, 2021 at 10:33 am

      Hum… checking and updating this recipe is on my to-do list (quite literally for this weekend)! Thanks for flagging the salt. Probably 1 Tbsp is the right amount for a typical ferment. All my older posts were written when this blog was mostly what I did with my spare time, so they’re a bit more experimental and shot with a low-quality camera. 🙂 Now I test everything at least 3 times. And I’m in the process of redoing all the old posts right now.

      Let me know if it ends up too salty, or just right. I would love to have that feedback. Cheers!

      Reply
    • Emillie

      November 25, 2021 at 10:35 am

      So having double-checked the recipe this past weekend, you are entirely right. Thanks for pointing out that typo!

      Reply
  3. Corinne

    June 28, 2022 at 12:54 pm

    Do you massage the cabbage/veggies to get the juices to come out before packing in jars? I was wondering about this for your piccalilli recipe as well.

    Reply
    • Emillie Parrish

      June 28, 2022 at 4:16 pm

      No, I never bother with that. I find the veg usually releases enough liquid by the time I pack them in the jar. Just toss them in the salt, then they’ll naturally sweat.

      Reply
  4. Liam

    August 11, 2022 at 10:40 am

    This is really good!

    ★★★★★

    Reply

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Hi, I'm Emillie, an island-dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed to feed your microbiome.
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