Indian Sauerkraut

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Indian Sauerkraut by Ashley Singh of myheartbeets.com

This is somewhat of a unique take on sauerkraut. If you like sauerkraut and you like Indian spices, you’re going to to love this recipe for Indian Sauerkraut! If you’ve never made sauerkraut before, don’t worry – it’s easy!

If you follow my blog, you know that I enjoy eating and making fermented foods (lemon pickles, habanero salsa, kanji). Well, this Indian Sauerkraut is made with cabbage (I used red cabbage), fine sea salt, onion, garlic and spices like coriander, fennel, cumin, fenugreek, cardamom, black pepper and turmeric. It’s a spicy kraut that’s awesome on grassfed hot dogs, burgers or served as a pickle alongside any meal.

Indian Sauerkraut by Ashley Singh of myheartbeets.com

The key to making sauerkraut correctly is to check it periodically to make sure that it is covered with its own juices. If you do not have enough liquid covering the cabbage, you can create your own liquid brine by combining 1 teaspoon of salt in 1 cup of water. If you see any mold, you can just skim it off the top.

If you try this sauerkraut, let me know what you think!

Indian Sauerkraut by Ashley Singh of myheartbeets.com

If you like Indian food, then check out eBook, South Asian Persuasion. It includes 100+ healthy and paleo-friendly Indian recipes 🙂

Indian Sauerkraut

Indian Sauerkraut by Ashley Singh of myheartbeets.com

Indian Sauerkraut

5 from 6 reviews
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Ingredients
 

Instructions
 

  • Shred the cabbage using a food processor or by hand.
  • Combine the cabbage and salt in a bowl and allow this to sit for 30 minutes so that the natural liquid from the cabbage is released. You can also pound the cabbage with your hands to help release the natural juices.
  • While the cabbage sits, prepare the remaining ingredients.
  • Using a coffee grinder, freshly grind the coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, black peppercorn and cardamom seeds.
  • Add the freshly ground spices, onion, garlic, and turmeric powder to the cabbage and mix well.
  • Using a wooden spoon, pack the cabbage into a 1 quart mason jar (or fermentation crock). The cabbage should be tightly packed so that it remains underneath its own brine.
  • Place cheesecloth over the mason jar, securing with a large rubber band.
  • Place the jar on top of a tray and allow it to sit in a dark place for 1-3 weeks, or until it reaches your desired level of sourness, then refrigerate.

Notes

Check the sauerkraut periodically to make sure that it is covered with its own juices. If you do not have enough liquid covering the cabbage, you can create your own liquid brine by combining 1 teaspoon of salt in 1 cup of water.
If you see any mold, skim it off the top.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Cyril says

    5 stars
    Hi, just want you to know we use this with our vegan fusion burgers and we AND our customers totally loving it! The longer it sits the better it gets. Thanks

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