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.
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!
If you like Indian food, then check out eBook, South Asian Persuasion. It includes 100+ healthy and paleo-friendly Indian recipes 🙂
Ingredients
- 2 pounds red cabbage
- 1 tablespoon fine sea salt
- ½ teaspoon coriander seeds
- ½ teaspoon fennel seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon black peppercorns
- 2 cardamom pods use seeds inside and discard shell
- ½ onion sliced thin
- 2 large cloves garlic minced
- ¼ teaspoon turmeric powder
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
Cyril says
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
Sarah says
Hey Ashley,
This is one of my favorite recipes of yours, and that is saying a lot! I just made another batch today, doubling the recipe of course 🙂 I keep thinking I will start experimenting with additional veggies (maybe half of a fennel bulb?), but the classic cabbage/onion/garlic combination will be difficult to top.
The cultured brine is excellent for inoculating other ferments, if anyone is interested…
My Heart Beets says
Hi Sarah! I’m so happy you like this sauerkraut so much! Love the idea of adding a fennel bulb – please lmk how that turns out! 🙂
Hey Sza says
Flavors as vibrant as the color of the cabbage. I made the mistake of making only one jar of this, but it was so good that it didn’t last. Making more this time!
My Heart Beets says
I’m so happy to hear that! 🙂 Glad you like it 🙂
Melissa says
This looks amazing! I have a bumper crop of beets, do you think I could substitute that for the cabbage and add the brine to keep them covered with liquid? I love all things Indian and can’t wait to try this recipe!
My Heart Beets says
Yes! I’m sure beets will be great in this – let me know how it turns out! You can also make my recipe for Kanji with beets! And this is actually one of my favorite ways to use beets: Beetroot Thoran.
Patty says
Ashley-I just have the cardamom seeds-not pods. How may seeds would I use to approximate 2 pods?
My Heart Beets says
Hi Patty! You can just use two pinches of the seeds – it doesn’t have to be exact, it’ll still turn out great! 🙂
Tom H. says
I made a crock full of this sauerkraut. I added about a cup of whey from some yogurt I had made earlier. It was finished a couple of days ago and I can’t stop eating the stuff, it’s so good. Thanks for sharing your talents and recipes.
My Heart Beets says
Tom, I’m so glad you like this recipe! 🙂 Thanks for letting me know how it turned out for you.
Hira says
Hi Ashley,
I am trying to make this right now and I had normal green cabbage so I am hoping it will come out fine. I am terriefied of fermented foods, I make raw milk Kefir and I can’t tell if its bad or kefir. Thanks for the recipe 🙂 I am going to make the lemon one next and some achar from your site.
P.S I love you!!
My Heart Beets says
Hi Hira! That’s awesome, I’m glad you’re trying the recipe! Green cabbage is just fine! Let me know how this and the lemon achar turn out for you! So happy you like me and my blog lol! 🙂
Hira says
It came out great 😀
My Heart Beets says
Hira, so happy to hear that! 🙂
Clo says
Bonjour,
Je m’apprête à faire cette recette qui me fait envie.
Seulement comment la manger ensuite? Cuite? En salade?
Merci pour votre réponse
My Heart Beets says
Hi Clo, you can eat this alongside any meal – eat it the way you’d eat a pickle. Hope that helps 🙂
According to google translate, this is how I’d write it in French… hopefully it makes sense: Salut Clo , vous pouvez manger ce côté ne importe quel repas – manger la façon dont vous mangez un cornichon . Hope qui aide 🙂
Nick says
Thanks for this (and other) great recipes. With this one though you don’t say how much water to add for the brine
My Heart Beets says
Hi Nick! You actually don’t add any water to sauerkraut – the cabbage creates its own juice when combined with the salt. As you pack the cabbage into the mason jar, you should see the cabbage juice come up over the cabbage. Hope that answers your question!
Nick says
OK THanks
Maria Najmi says
This looks great! What type of Indian dishes can I serve this with? I’ve been learning to cook Indian food from a book this last year and trying to eat Paleo at the same time. Thanks for your great recipes and posts
My Heart Beets says
Hi Maria! You can serve this sauerkraut as a pickle alongside any Indian meal – think of it as sour achar (pickle). Glad you are learning how to cook Indian food – let me know if there’s anything you’d like me to try and attempt to make paleo!
Veenu says
I love, LOVE, your recipes. Healthy too! Thanks for sharing.
Veenu
My Heart Beets says
Thanks, Veenu! 🙂