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Golden Sauerkraut


Golden Sauerkraut

How to make

As you probably noticed, I'm a huge fan of fermentation. The golden sauerkraut is my go to in winter. It's a comforting food that goes with almost everything. It goes without saying that it's one of the healthiest thing you can eat. This wild fermentation is packed with lots of good bacterias (lacto bacilli ) that will keep your guts healthy.


First, remove the outer leaves of the cabbage and reserve. Finely slice the cabbage, put it in a large bowl and mix together with the salt. Let it rest a few minutes while you prepare the rest. Cut the ginger , garlic, carrot and apple into pieces and blend it in a food processor or a high speed blender. (It doesn't have to be completely smooth). Pour this mixture into the bowl with the cabbage and add the turmeric powder. Massage for at least five minutes with your hands until it gets softer and juicy (you can use gloves if you don't want to have yellow hands due to the turmeric). You can add a little bit more salt if there is not enough juice after a few minutes. Pack the sauerkraut tightly into your sterilised jars, cover with the juice and top-up with the reserved cabbage leaves to prevent oxydation and seal. Store the sauerkraut at room temperature out of direct light for 10 to 15 days, then discard the cabbage leaves and place in the bottom of the fridge. It will keep for a few months. TIPS : Wile fermenting, open the jar every 2-3 days to release the gaz. Don worry if some of the juice start leaking a bit through the lid. If this happens, place a little place under the jar.

20 minutes

1 Jar


  • 1kg white cabbage (roughly 1 medium cabbage)
  • 10g sea salt
  • 1 apple
  • 1 carrot
  • 10g fresh ginger
  • 10g garlic cloves
  • 1 tbsp ground turmeric
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