Fermented Indian Sauerkraut

This is by far my favourite sauerkraut in the cooler weather. As a child, we only ate sauerkraut with caraway seeds in the winter and kosher dill pickles with garlic and dill in the summer and autumn time. I must say I prefer the sour taste with a bit of a kick, and the spices do the job.

Turmeric, garlic, mustard seeds, and ginger… all into the jar they go, and each time the flavour is a bit different but that’s what I love about making your own ferment. Sometimes I let it ferment for 2, 3, or even 4 weeks, and each time the flavour is different.

Left in the fridge for months, it keeps on fermenting and the bacteria gets more and more diversified and better for your immune system. What a fantastic transformation to observe and devour.


ferment T. kraut brine

Indian Turmeric Kraut


  • 850-900 grams cabbage finely sliced
  • 1 cup carrots, grated
  • 1/2 cup sliced red radish or daikon (white radish)
  • 6 spring onions, chopped
  • 5 cloves of garlic, crushed
  • 1 grated apple
  • 1 teaspoon mustard seeds (black or yellow, I use a mixture of both)
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 teaspoon fenugreek
  • 1 teaspoon cardamom powder
  • 1 tablespoon wakame or dulse sea vegetable
  • salt (2% of the weight of all the vegetables)


  1. Weigh all of the vegetables and then weigh the salt. Slice the cabbage and grate the carrots and apple. Chop the spring onions, radish, and crush the garlic. Keep all the vegetables separate.


Fer. Cut cab.


2. Mix all the spice ingredients together (except the salt) in a large bowl.

3. Combine the cabbage, apple, radish, and carrots into a mixing bowl. Sprinkle in the salt and knead to release the juices. Add the rest of the ingredients and mix well.


Fer. Grate


4. Press into a 1 litre jar. Be sure that the mixture is at least 2.5 cm/one inch below the top of the jar. The brine should cover the vegetables when you press it down. Cover with an outside cabbage leaf and place a heavy-weight on the top such as a sterilized rock, a smaller jar with water that fits into the larger jar, or glass weight.


Fer. squeeze


5. Cover tightly, set aside out of direct sunlight for at least 4-5 days If using a jar inside of a jar, cover with cheesecloth. Have a look every few days to see if the brine has risen. If there are any bubbles, remove them.




6. If using a sealed jar, check your jar and burp it by releasing the lid and screw it back on quickly. Taste and if not sour enough, continue to ferment. Put it in the fridge when ready.


  • In the winter it will take at least 2-3 weeks.
  • Release the lid every few days as needed.
  • After it has achieved the desired taste transfer the Indian Kraut to the fridge.
  • If you see any foam or beige on the top of the kraut just remove it. It is not harmful.


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