Indian Sauerkraut


Indian Sauerkraut by Ashley Singh of

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

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

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

Indian Sauerkraut

5 from 9 reviews
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  • 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.


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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  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

  2. Sarah says

    5 stars
    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…

  3. Hey Sza says

    5 stars
    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!

  4. 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!

  5. Tom H. says

    5 stars
    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.

  6. Hira says

    5 stars
    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!!

  7. Clo says

    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 🙂

  8. 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!

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