2 ½ lb cabbage
2% non-ionized salt about 4 to 5 tsp total, or 1 ½ to 2 tsp per pound of cabbage
2-3 tbsp freshly grated ginger
2-3 tbsp freshly grated turmeric
1 tbsp caraway seeds
1 tbsp cumin seeds optional
The cumin and turmeric give this sauerkraut a warm, earthy flavor—almost like a mild curry twist. It’s such a unique and delicious spin on traditional kraut!
Here’s What You’ll Need:
To make this fermented superfood, you’ll need:
🥬Green cabbage – the base of our kraut, rich in fiber and prebiotics.
🔸Fresh turmeric – a powerful anti-inflammatory that supports gut and liver health.
🫚Fresh ginger – great for digestion, reducing bloating, and soothing the stomach.
🤎Cumin seeds – aids in digestion and promotes a healthy microbiome.
🤎Caraway seeds – helps prevent gas and bloating while adding a delicious, earthy flavor.
🧂Non-ionized sea salt – essential for fermentation and creating a probiotic-rich environment.
Making sauerkraut is super simple! Just shred the cabbage, add salt, and mix in your favorite ingredients. Let it sit at room temperature for at least 2 weeks, and let it do its thing. The longer it sits, the more tangy and flavorful it gets. Once it tastes just right, move it to the fridge to slow things down. That’s it—your gut-healthy, anti-inflammatory sauerkraut is ready to enjoy!