Ginger Turmeric Sauerkraut


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For this sauerkraut I brought in two anti-inflammatory power house roots. Turmeric is well-known for its color {in curries especially} but it has a number of health benefits. Ginger has a myriad of benefits as well, plus it’s just darn tasty.

Ginger Turmeric Sauerkraut | Enjoying this Journey...

After seeing this study on the anti-inflammatory and anti-oxidant properties of turmeric where arthritis is concerned, I was even more thrilled.

I am not shy when it comes to cooking with turmeric or ginger, so this particular kraut is one I enjoyed when I made it!

Fermenting tools and tips

There are plenty of fermenting vessel options out there, but I use Kraut Kaps. I’m pretty sure these are my favorite real foodie purchase so far.

For sauerkraut since we use salt to pull out water from the vegetables to make the brine, you’ll need to weigh your vegetables and do a little math to find the 2%. For example, for every 100 grams of cabbage, you will need 2 grams of sea salt. 1 lb is roughly 450 grams (so 1 lb of cabbage needs about 9 grams of salt). When adding supplemental brine to sauerkraut, a good rule of thumb is to use a 2% salt/water brine if you need supplemental brine. WEIGH your salt. Discrepancies in salt weight can change the salinity of ferments.

A quick break down for 2% brines:
one cup water : 5 g salt // two cups water : 10 g salt // three cups water : 15 g salt // one quart (four cups) water : 19 g salt

Ginger Turmeric Cauliflower | Enjoying this Journey...

Ginger Turmeric Sauerkraut
Recipe type: Sauerkraut
Cuisine: Paleo, AIP, Primal, Fermented
Prep time: 
Total time: 
Serves: 2 quarts
This Ginger Turmeric Sauerkraut is an anti-inflammatory probiotic-rich kraut!
  • 1 pound organic green cabbage, outer leaves and core removed, sliced thin (save one or two nice outer leaves for helping to weigh down the veggies}
  • 1-2 inch long section of organic ginger root, peeled and grated
  • 1-2 inch long section of organic turmeric root, peeled and grated
  • 9 grams sea salt
  • 2% supplemental brine, if needed
  1. Combine the sliced cabbage, ginger, turmeric, and salt in a large glass bowl. With clean hands punch down, squeeze, and manipulate the cabbage mixture. You'll notice more liquid in the mixture as the salt draws water out of the cabbage. Continue this for another 10 or so minutes until the mixture is soft. You can also salt it and walk away if need be. When you push the mixture down, you should notice juice rising to the top.
  2. Ladle cabbage mixture and brine into clean Mason jars, leaving about 2" headspace. If you need extra brine, pour some 2% brine over the top.
  3. Below brine is key! Veggies exposed to oxygen will grow mold. The brine protects the veggies so you want to weigh the mixture down under the brine. A spare cabbage leaf sprinkled with a pinch of sea salt will help keep any of the determined tiny shreds below the brine. Place this down first, then add a Crock Rock weight over the cabbage leaf, and press down until fully submerged. The brine should cover the mixture by at least one inch.
  4. During the fermentation process, gasses are created - they need a place to go. Covers that let the gas escape while keeping oxygen exposure minimal are ideal. Kraut Kaps are fantastic for eliminating oxygen exposure but also letting the gas out.
  5. Let your ferment sit at room temperature {68-72 degrees F, warm but not humid} dark location. Be sure to occasionally check for signs of mold. Kahm yeast {white in color, no dark color/black or fuzzy growth} is NOT the same as mold. The sauerkraut can ferment for 3-4 weeks even upwards of 12 weeks - it depends on where you live, and even to your taste. Store in the fridge where it will keep well for several months, if it lasts that long...
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Ginger Turmeric Sauerkraut | Enjoying this Journey...
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  2 comments for “Ginger Turmeric Sauerkraut

  1. Sandy
    March 4, 2017 at 11:01am

    IS there a good source where I can buy this sauerkraut already to eat

    • March 5, 2017 at 9:00am

      This particular kraut flavor, not that I know of. But Bubbies has a plain sauerkraut (just cabbage) that’s compliant with the paleo autoimmune protocol.

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