Looking for a unique and delicious sauerkraut? Turmeric sauerkraut is a mixed vegetable ferment that is lightly spiced. It is also packed full of probiotics and antioxidants for a flavourful and healthy condiment.
Serving Turmeric Sauerkraut
Turmeric sauerkraut is very versatile. The addition of cumin, mustard and turmeric gives it a slightly exotic flavour 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 as part of an Indian-inspired curry
- A delicious dosa filling
- Filling for Ethiopian injera flatbread
- A bright addition to a cheeseboard
- An immune-boosting side dish for winter meals
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 quart jar 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Indian
- 1 small cabbage (or 1/2 cabbage), grated
- 1 onion, finely chopped
- 2 carrots, grated
- 1 coloured pepper, cut into thin strips
- 1 green chillies, finely chopped (optional)
- 1/2 tsp mustard seed
- 1/2 tsp turmeric powder
- 1/4 tsp cumin seed
- 1 1/2 tsp salt (non-iodized)
- 2 tbsp of filtered water
- Toss all the vegetables, spices and salt in a large bowl.
- Pack into a large glass jars for fermentation. Push the vegetables down in the jar with a wooden spoon so that they are well pressed into the jar. The salt should draw enough liquid out of the vegetables that they will be submerged by their own liquid, however, add 2 tbsp of filtered water if it needs a bit more liquid.
- 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.
- Be sure to follow all the basic fermentation rules. To keep the vegetables from exposure to air, either use fido jars, mason jars with airlocks or a weight to keep the vegetables submerged under the brine.
- If you want to ferment it longer (up to 12 weeks) then I recommend omitting the peppers as they go slimy with longer fermentation periods. The shorter ferment adds a sweetness that goes nicely with the spices in this kraut.
Keywords: sauerkraut, vegan, gluten free, keto, dairy free, egg free, probiotic, antioxidant, fall, winter, spring, summer