Ginger and Turmeric Sauerkraut

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  • Cooking time: 

Can be made with these products:


  • ½ a large firm white cabbage (approx. 800g), cored, outer leaves removed
  • 1 ½ tbsp salt
  • ½ large pineapple, peeled, cored and roughly  chopped
  • 1 tsp ground turmeric
  • 50g ginger root, peeled


  • Using the thick slicing plate in the Multipro Compact food processor, shred the cabbage, then remove to a large bowl and sprinkle generously with the salt. Rest for 30 minutes.
  • In the meantime, fit the processor with the knife blade and add the pineapple to the bowl. Pulse until the pineapple is thoroughly chopped. Swap the knife blade for the fine grating plate and grate the ginger on top of the pineapple.
  • Rinse the shredded cabbage, roughly shake dry and return to the bowl. Using your hands, firmly massage the cabbage until softened, the cabbage will shrink in volume and release liquid. Add the pineapple and ginger from the processorand then the ground turmeric and combine with your hands.
  • Fill a sterilised 1l jar with the cabbage mixture, pressing down firmly. The liquid should rise to cover all the cabbage (you may need to add a little more liquid from the bowl to completely cover), leaving a couple of cm from the top of the jar.
  • Cover with a piece of parchment, add a weight and secure with an elastic band to make sure the cabbage stays fully submerged. Cover with a clean tea towel or a piece of kitchen paper and leave at room temperature to ferment. Check every day or so to make sure the cabbage is still submerged, occasionally pressing down, to release bubbles. Depending on the temperature of your kitchen, the sauerkraut should be ready in 5-7 days, but begin testing it after 3 days (if your kitchen is warmer, it will ferment much faster).
  • When the sauerkraut has reached your desired taste, remove the weight and parchment and store in the fridge with the lid on.

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