Introduction

Making your own sauerkraut at home is easy and rewarding. This fermented cabbage dish is packed with probiotics and flavor, boosted by fresh ginger, turmeric, and garlic for a vibrant twist. Whether you’re new to fermentation or a seasoned pro, this recipe delivers a delicious, tangy result.

Two clear glass jars sit side by side on a white marbled surface, each filled with a colorful shredded vegetable mix. The left jar shows two layers: a bottom layer of light beige shredded cabbage and a top layer of bright orange shredded carrots, both with a slightly moist texture. The right jar also has two layers: a deep purple shredded cabbage bottom layer mixed with bits of light cream cabbage, topped with a sprinkle of golden-yellow powder, creating a textured contrast. The jars’ round openings and clear glass reveal the fresh, vibrant ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups Red or green cabbage (finely grated or chopped)
1 ½ – 2 tsp Sea salt (plus more to taste)
1 small Beet (finely shredded)
3 whole Carrots (finely shredded)
3 Tbsp fresh Ginger (shredded or grated)
3 Tbsp fresh Turmeric (shredded or grated)
4 cloves Garlic (finely minced)

Instructions

Step 1: Sterilize jars and equipment by pouring boiling water over them, then dry completely. Let them cool to room temperature.
Step 2: Add finely grated cabbage and 1 ½ teaspoons sea salt to a large bowl. Massage the cabbage with clean hands for 10 minutes until it softens and releases water.
Step 3: Add shredded beet, carrot, ginger, turmeric, and garlic. Massage again for 4–5 minutes until well combined.
Step 4: Taste and adjust flavor with more salt, ginger, or garlic if needed.
Step 5: Pack the mixture firmly into sterilized jars, ensuring the liquid covers the vegetables. Add filtered water if necessary.
Step 6: Leave about 1 ½ inches of space between the contents and the lid for expansion. Seal with a lid.
Step 7: Place jars on the counter away from direct sunlight or in a cabinet. Keep the temperature above 65°F (18°C) for proper fermentation.
Step 8: Open jars daily to release air and press vegetables down to keep them submerged in liquid.
Step 9: Fermentation can take 24 hours to 2 weeks depending on the temperature. Taste periodically to check tanginess.
Step 10: Once desired tanginess is achieved, secure the lid and transfer the jars to the fridge. Sauerkraut will keep for 3 to 6 months. Avoid double-dipping when serving to prevent contamination.

Tips & Variations

Use organic cabbage for best flavor and fewer pesticides.
Try adding spices like caraway seeds or juniper berries for a different aroma.
If you prefer a milder taste, ferment for a shorter time.
Keep your hands and utensils clean to prevent unwanted bacteria.
If the liquid doesn’t cover the vegetables, adding a bit of filtered water helps prevent mold.

Storage

Store your fermented sauerkraut in the refrigerator once it reaches your desired tanginess. It will keep well for 3 to 6 months. Always use a clean utensil to serve to avoid introducing contaminants. If mold appears, discard the batch.

How to Serve

Two glass jars filled with layered pickled vegetables stand side by side on a white marbled surface. The jar on the left contains several layers of shredded vegetables, starting with pale yellow and light green cabbage pieces, interspersed with bright orange carrot slices and some purple bits, all packed tightly. The texture looks soft and wet from the pickling liquid. The jar on the right is filled mainly with deep purple cabbage layers, mixed with orange carrot strips and some yellow seasoning visible throughout, creating a rich, colorful contrast. Both jars have silver metal lids, and the light shines softly through the glass, highlighting the varied colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only green cabbage or red cabbage?

Yes, both green and red cabbage work well. Red cabbage will give your sauerkraut a vibrant color and slightly different flavor.

How do I know when the sauerkraut is ready?

The fermentation time varies from 24 hours to 2 weeks depending on temperature and taste preference. You’ll know it’s ready when it has a pleasant sour tang and the vegetables are tender but still crunchy.