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.
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!
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
Spiced Turmeric Sauerkraut
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.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1.5 quarts (1.5 L) 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Indian
- Diet: Vegan
- 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
- Prepare all the vegetables. Mix them with the salt in a large bowl.
- 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.
- 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.
- 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.
- Ferment in a cool location for 3-5 days. See notes if you want to ferment for longer than 5 days.
- Store in the fridge and use up within 1 month.
- 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.