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Spiced Turmeric Sauerkraut

How to make an Indian spiced 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.

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