Turmeric Napa Cabbage Sauerkraut

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5 from 3 reviews

If you ever wondered if you can make sauerkraut with napa cabbage, the answer is yes! This delicious turmeric sauerkraut recipe is a simple napa cabbage sauerkraut, perfect for preserving in-season fall and winter cabbage.


  • 500 grams napa cabbage
  • 20 grams unrefined sea salt
  • 200 grams filtered water
  • 15 grams fresh turmeric root, grated
  • 75 grams carrots, julienned
  • 30 grams green onions, chopped
  • Black pepper, to taste


  1. Wash your fermentation equipment (jar, weight, and lid)
  2. Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness. Chop the carrots and onions. Grate the turmeric root using a cheese grater
  3. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  4. Place a mixing bowl on your kitchen scale and tare/zero the scale.*
  5. Add the designated amounts of chopped cabbage, green onions, carrots, and turmeric.
  6. Remove the bowl from the scale and set it aside. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out 20 grams of salt.
  7. Add the 20 grams of salt into the bowl with the cabbage, and mix with your hands until the cabbage becomes wet.*
  8. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add 200 grams of filtered water to your mason jar.
  9. Add the 200 grams of water into the bowl with the cabbage and salt. Mix everything well.
  10. Starting with the liquid, add the entire contents of the bowl into your jar, and pack everything down using a tamper, wooden spoon, or your hand.
  11. Place your glass fermentation weight in the jar, submerging the cabbage pieces and weight fully into the liquid. If your weight is smaller than the diameter of your jar, you can tuck everything in with a large cabbage leaf and place the weight on top. If you don’t have enough liquid, place your glass fermentation weight in the jar and submerge as much as possible. Over the next 12 hours, the cabbage should release more liquid, and you can press down your fermentation weight below the brine.
  12. Secure the solid lid to the jar.
  13. Ferment for 21-28 days, then remove the weight and refrigerate. Don’t forget to burp the jar daily during the bubbly phase.


  • You need a 32 ounce jar for this recipe.
  • Taring/zeroing the scale with a container on it subtracts the weight of the container, allowing you to weigh only what is added to the container. After taring/zeroing the scale, the scale should read 0.0 with the container on it.
  • If you are sensitive to pepper and don’t want your hands to turn yellow from the turmeric, wear gloves when mixing.
  • For softer sauerkraut massage the cabbage vigorously in step 7. For crunchier sauerkraut, gently mix the cabbage.