Ginger, Turmeric and Carrot Sauerkraut

This ferment is not only delicious, it’s packed full of health benefits. Sauerkraut is a natural source of probiotics which help keep your digestive... lining healthy. It is also rich in vitamin C and iron. Keep a jar in the fridge for meal time emergencies - a forkful added to salads, wraps and sandwiches adds a fresh, tangy crunch. Read more

Prep time
20 minutes
Cook time
0 minutes
FREEZER FRIENDLY
No
SHELF LIFE
6 months
Why is this healthy?
Herbs &
spices
Greens
Contains
Ingredients
Serves 8
turmeric powder
white cabbage
finely shaved outer leaves reserved
ginger
peeled and roughly chopped
carrot
grated
sea salt
garlic cloves
peeled and roughly chopped
Why is this healthy?
Herbs &
spices
Greens

NUTRITION PER SERVING (Read more)

33kcal
Calories
2g
Protein
0g
Total Fat
8g
Carbs
3g
Fibre
4g
Sugars
57mg
Calcium
4%
 
1mg
Iron
4%
 
19mg
Magnesium
5%
 
41mg
Phosporus
3%
 
257mg
Potassium
5%
 
788mg
Sodium
34%
 
0mg
Zinc
3%
 
0mg
Copper
4%
 
0mg
Vitamin B1
7%
 
0mg
Vitamin B2
3%
 
0mg
Vitamin B3
2%
 
0mg
Vitamin B6
8%
 
33mcg
Vitamin B9
8%
 
249mcg
Vitamin A
28%
 
0mcg
Vitamin B12
0%
 
40mg
Vitamin C
45%
 
0mcg
Vitamin D
0%
 
0mg
Vitamin E
1%
 
117mcg
Vitamin K
97%
 
Calories: 33kcal; Protein: 2g; Total Fat: 0g; Carbs: 8g; Fibre: 3g; Sugars: 4g; Calcium: 57mg (4%); Iron: 1mg (4%); Magnesium: 19mg (5%); Phosporus: 41mg (3%); Potassium: 257mg (5%); Sodium: 788mg (34%); Zinc: 0mg (3%); Copper: 0mg (4%); Vitamin B1: 0mg (7%); Vitamin B2: 0mg (3%); Vitamin B3: 0mg (2%); Vitamin B6: 0mg (8%); Vitamin B9: 33mcg (8%); Vitamin A: 249mcg (28%); Vitamin B12: 0mcg (0%); Vitamin C: 40mg (45%); Vitamin D: 0mcg (0%); Vitamin E: 0mg (1%); Vitamin K: 117mcg (97%)
Show more

Notes

Tips:
The amount of salt you need is 2% of the total weight of the vegetables. If your vegetables weigh 500g, you will need 10g of salt, if they weigh 250g you will need 5g of salt.
8 servings makes one large jar.
If you replace the dried turmeric with fresh, add it to the shredded vegetables before you massage them and wear a pair of plastic gloves to avoid staining your skin.
Place a label with the date on your jar to help you keep track of how long your sauerkraut has fermented for.
A mandolin or food processor helps ensure evenly sliced cabbage.

Why is this healthy?
Herbs &
spices
Greens
Contains
Ingredients
Serves 8
turmeric powder
white cabbage
finely shaved outer leaves reserved
ginger
peeled and roughly chopped
carrot
grated
sea salt
garlic cloves
peeled and roughly chopped

Ingredients

Serves 8
turmeric powder
white cabbage
finely shaved outer leaves reserved
ginger
peeled and roughly chopped
carrot
grated
sea salt
garlic cloves
peeled and roughly chopped

Method

Your notes

1

Gather and prepare your ingredients.

2

Place the ginger, garlic and salt into a blender with a splash of water. Blend until you have a slurry.

3

Place the cabbage and carrot, into a large bowl and pour over the slurry. Massage into the vegetables, using clean hands, for about 5-6 minutes, until they are loose, floppy and have released some liquid. They should reduce in volume by about half. Stir through the dried turmeric.

4

Place the shredded vegetables into a large clip-top jar and pour over the liquid. You should have enough liquid to cover the vegetables - if not, return to the bowl and massage for a few more minutes. If needed, add a small splash of water. Cover with the reserved outer cabbage leaves and place a small ‘weight’ on top’ ie a small jar, glass or ramekin. Make sure that the vegetables are completely submerged in liquid, as anything left exposed to air could grow mould. If you forgot to reserve cabbage leaves, you can use a piece of parchment paper.

5

Close the lid and place in a cool, dark place (the back of a kitchen cupboard is ideal). You can taste the sauerkraut as soon as you like, but it will probably take at least one week. It is ready when you think it tastes delicious. At that stage, decant into a smaller container and place in the refrigerator to halt the fermentation process. The vegetables will absorb the turmeric as they ferment and turn a more vibrant shade of yellow.

Notes

Tips:
The amount of salt you need is 2% of the total weight of the vegetables. If your vegetables weigh 500g, you will need 10g of salt, if they weigh 250g you will need 5g of salt.
8 servings makes one large jar.
If you replace the dried turmeric with fresh, add it to the shredded vegetables before you massage them and wear a pair of plastic gloves to avoid staining your skin.
Place a label with the date on your jar to help you keep track of how long your sauerkraut has fermented for.
A mandolin or food processor helps ensure evenly sliced cabbage.

Sign up today to unlock this recipe and 800+ others
Join 1000s of others who are already learning how to achieve their health goals
© 2024 The Doctor's Kitchen