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5 from 7 votes

Super Green Kraut w/ Garlic, Turmeric & Ginger

Prep Time45 mins
Fermentation time (average)10 d
Course: Appetizer, Preserved Food, Seasoning, Side Dish, Snack
Keyword: Bok Choy Kraut, Daikon Radish Kraut, Green Kraut, Green Sauerkraut, Sauerkraut
Servings: 2 quarts

Equipment

  • Fermenting vessel, such as a mason jar (the amounts below fill one half-gallon jar, or two quart jars)
  • Large mixing bowl (or two)
  • Kitchen scale
  • Fermentation weight and lid (or all-in-one device such as Kraut Source)
  • Optional: Kraut pounder

Ingredients

  • 4 pounds Organic leafy greens, chopped. Any combination of bok choy, green cabbage, kale, napa cabbage, mustard and/or collard greens. I highly suggest combining two or three different types of greens (including at least one with thicker crunchy parts like bok choy or cabbage) for a nice variety of texture. Avoid tender greens such as spinach or lettuce.
  • Optional: Shredded/grated organic daikon radish and/or carrots (to be added to the weight including greens, to make 4 pounds total)
  • 2 tbsp Sea salt, kosher salt, or pickling salt
  • 2 tbsp Fresh ginger, grated
  • 2 tbsp Fresh turmeric, grated (sub with 1/2 tbsp turmeric powder)
  • 1 tbsp Minced fresh garlic (approximately 2-3 cloves)
  • Black pepper, a few shakes
  • Optional: a diced fresh hot chili pepper (such as a jalapeno or hotter), red chili flakes, or fresh finely-chopped dill.

Instructions

  • Wash all of your supplies with hot water and possibly some plain white vinegar, but avoid using soap.
  • Weigh and/or tare your mixing bowl (or two)
  • Wash and chop the leafy greens into small pieces. Grate daikon radish and/or carrot into find shreds.
  • Add prepped veggie material to the mixing bowl, until you reach the desired weight (4 pounds for a half-gallon batch, 2 pounds for quart)
  • Sprinkle over 1 tbsp sea salt per 2 pounds veggies. Toss and mix well.
  • Using clean hands, massage the greens for a few minutes. Stop and wait for ten minutes, then massage again. They should be significantly compressed and also release liquid - the natural brine for the ferment.
  • Mix in other seasonings such as ginger, garlic, turmeric, black pepper, and optional hot chilis or dill.
  • Pack all veggies into the fermenting vessel (jar). Use a kraut pounder or other utensil to firmly press down to compact and remove excess air. Repeat and add more veggies as needed until the jar is full to 1-2 inches from the top.
  • Don't get rid of the excess liquid in the bowl! The greens and other veggies should be fully submerged with brine. Add leftover liquid as needed to cover top.
  • Add optional "cabbage cap" leaf, fermentation weight, and air lock lid.
  • Allow to sit at room temperature (70-75F is ideal) for 7-10 days, depending on personal preference and temperature. Cooler temps = slower ferment activity.
  • Your ferment should bubble slightly during this time, colors will bleed or dampen, and the brine will become cloudy.
  • After 7-14 days at room temperature, remove the “cabbage cap” and air-lock lid, replace it with a regular lid, and move your finished green sauerkraut to the fridge.
  • Shelf life: Most fermented foods are good for several months in the fridge, if not longer. We have enjoyed green kraut nearly a year after it was made – though we usually eat it up far quicker than that! No, you don't want to hot-bath can this. It will kill all the good probiotics.