Turmeric Sauerkraut

As if sauerkraut wasn't healthy enough! We've added a very healthy dose of fresh season turmeric for an extra winter blues fighting boost. The active component in turmeric is curcumin and it takes the credit for this roots antiinflamatory and antioxidant actions. This kraut is distinctively sour, a bit salty, with the earthy mustardy flavour of its star ingredient, and a sharp nudge from the black pepper, which also helps the body absorb all the goodness. 

Make a batch and enjoy your daily dose with eggs, sandwiches, roast vegetables, curries and sausages. 

Make 500ml jar


500g cabbage

1 teaspoon salt

2 tablespoons grated fresh turmeric (you could use ginger)

1 tablespoon whole black pepper corns, crushed


Cut cabbage into manageable sized pieces and finely slice. Don’t forget to use stems and cores, nothing goes to waste!

Place cabbage in a bowl with salt. Now to break down the cabbage. Do this either with your hands by squeezing the cabbage, or pounding using a weighted instrument. This might take up to 5 minutes or more. Break down the cabbage until it is very wet. Take a fist full of cabbage and if juice runs out when you squeeze, you know it is ready. Add turmeric and black pepper and mix through the cabbage.

Pack cabbage tightly into a clean glass jar, pressing down so liquid rises above the produce and air bubbles are released.

Repeat this process until the jar is filled. Liquid must cover the cabbage by about 1 cm*. Wipe rim of jar and seal.

The ferment:

Place your jar in a cool dry place for at least 2 -7 days. This is the period of fermentation. In this time, you will notice your sauerkraut will bubble and some juice may escape. Simply wipe jar down. After 2 days, try your sauerkraut. If you are happy with the flavour, place sauerkraut in the refrigerator. Sauerkraut may be eaten immediately, but will improve with time (we suggest a week).

*If you do not have enough liquid to sufficiently cover cabbage you can top up with water.