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Turmeric Sauerkraut Recipe – The Fermented Health Booster

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By Stanka Vukelić

Turmeric Sauerkraut Recipe, stanka vukelic

Photo: Stanka Vukelić


Turmeric Sauerkraut Recipe – The Fermented Health Booster

Sauerkraut wasn’t our favorite food all until we started fermenting our own Turmeric Sauerkraut. Ironically, we now eat it every day, be it in sandwiches or as an added extra flavor for salads and soups.

Besides the fact that they taste great and really grow on you, there are several great reasons to start making and eating fermented foods. Eating fermented foods will introduce beneficial bacteria into your digestive system.

Probiotics have also been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity! Gut bacteria and enough digestive enzymes help you absorb food better.

Fermentation allows you to store these foods for longer periods of time without losing the nutrients. Researchers have established a compelling link between gut bacteria and mental health – 90% of the body’s total serotonin is produced in the digestive tract. The right amount of serotonin in the brain produces a calm and happy feeling.

The health benefits of cabbages (more info below) combined with the probiotic properties of fermentation give us a powerful homemade superfood of exceptional value.


Raw recipe: Turmeric Sauerkraut

Preparation time: 30 min.

Let it sit for: 30 min.

Fermentation: 5-7 days


Ingredients for approx. 32 oz (1l) :

1 head of green cabbage

10oz (300g) of carrot

2 onions

2 garlic cloves (or as you like)

2 tablespoons of fresh ginger root

1 1/2 teaspoons of sea salt

1 tablespoon of turmeric

1/2 teaspoon of black cumin

pinch of cayenne pepper

pinch of Black pepper


Methods/steps –

1. Larger outer leaves of the cabbage put aside. You will need it later for keeping the cabbage submerged in its liquid.

2. Slice the Savoy cabbage and carrots with slicer or knife to very fine, tiny pieces. Or shred in food processor.

3. Cut the onion, garlic and ginger into small pieces.

4. Put all Ingredients into a bowl and mix well.

5. Let it sit for about 30 min, so that the cabbage becomes watery and limp.

Turmeric Sauerkraut Recipe, stanka vukelic6. Put everything into a jar (I use a 64oz/2l wide-mouth mason jar). Tamp down the cabbage in the jar with your fist, and – of course – pour the released liquid in as well.

7. Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.

8. Place a weight on top. I use a smaller mason jar filled with water.

9. Cover everything with a towel. Set in a cool place, out of sunlight for 7 days.

10. Check the sauerkraut every day and press the weight down a few times to release gases, which are inside. Always keep everything covered with liquid.

11. After 7 days, remove the leaves and place the finished sauerkraut in the refrigerator. It will last at least 9 months or longer in your fridge.

Please note: If you see any mold on top – just remove that part, because everything else which is in the liquid is safe to eat.



If needed, add extra liquid. If the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.


Turmeric Sauerkraut Recipe, stanka vukelic



To make it easier for you: Here is a video where Lauren takes you through the simple process of making your own homemade sauerkraut.


Make your own Sauerkraut! Raw Vegan Recipe!


More info about turmeric:

Health benefits of turmeric


More info about health benefits of fermented food:

Fermentation or How To Get Healthy Bacteria To Your System

The Amazing Healing Properties of Fermented Foods


More info about Cabbage –

13 facts about raw Cabbage

1. is a member of the food family traditionally known as cruciferous vegetables and is related to kale, broccoli, collards and Brussels sprouts

2. very good source of fiber, manganese, and folate

3. excellent source of vitamin K, provides about 63% of RDA levels per 100 g – sufficient vitamin K in the diet gives you healthy bones

4. excellent source of vitamin C, provides about 61% of RDA per 100 g

5. good source of vitamin A

6. also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1)

7. source of omega-3 fatty acid called alpha-linolenic acid

8. adequate amount of minerals like potassium, manganese, iron, and magnesium

9. antioxidant richness

10. anti-inflammatory benefits

11. many health benefits for the stomach and digestive tract as a whole

12. cholesterol-lowering ability

13. has cancer-preventive benefits

This post is shared on “Healthy, Happy, Green & Natural Party” Blog Hop!”


Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Read our full disclaimer here.


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  1. What a great idea to add turmeric to sauerkraut – this is filled with a wealth of health. You did a great job explaining all that. We make our own homemade sauerkraut and we love it. Will share on google and pinterest. visiting from Health Happy Green & Natural Blog Hop!

    • I’m glad you like it. It is our favourite fermented food. Thank you for sharing. Much appreciated. 🙂

  2. Two of my favorite things… Turmeric and homemade sauerkraut! I’m trying this for sure!

    • Let me now how it went. 🙂

  3. Are you using savoy cabbage, or regular green head cabbage? I wasn’t sure from the ingredient list and directions…

    This sounds marvelous, can’t wait to try it!

    • I use regular green head cabbage, but you can also use savoy ….this stuff is awesome!

  4. Does it need to be black cumin? I don’t know where to get that. and you specify an amount on carrots but not onion. one more thing. Can I add powdered Turmeric to a batch of sauerkaut that I made a few months ago. it just became ready to eat after 90 days in the fridge, and I want to try it but don’t want to wait. 🙂

    • I like to add cumin – but it’s not necessary if you don’t have it. The amounts for onions and carrots are specified in the recipe. Of course you can add turmeric (I use powder) to your sauerkraut – but you will see there’s a big difference in taste once you try this recipe, because here you have a fermentation in which all the ingredients react together to a complete new experience.
      All the best,

  5. I made this (w/o onions) and today, after 3 weeks of fermenting I tried it, and it is great! The brine is to die for.

    • So glad you like it – this stuff is really irresistible …

  6. I love that you added onions, garlic and ginger! Adding ginger and turmeric really makes this recipe a mega pro-stomach health recipe! I absolutely can’t wait to try making this one at home! Thanks for sharing!

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