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How to make Sauerkraut

How to make homemade sauerkraut - with Indian spices

Snehal Vaidya
Masala Sauerkraut or home made sauerkraut with Indian spices adds a dash of Indian spices to one of the healthiest sources of probiotics on this planet - a delicious way to get in the healthy
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 500 gms

Equipment

  • Bowl
  • Knife
  • Chopping Board
  • Mason Jar

Ingredients
  

  • 1 Head Green Cabbage or Purple Cabbage Medium sized
  • 1.5 tbsp Himalayan Sea Salt
  • 1/2 tsp Turmeric
  • 1/2 tsp Chilli powder
  • 1 tsp Fennel seeds
  • 1 tsp Coriander powder

Instructions
 

  • Start by chopping the cabbage into small pieces just like you would chop an onion or tomato
  • Preserve the outer leaves of the cabbage and get rid of the hard ends at the bottom of the sphere
  • Once chopped, transfer it to a mixing bowl
  • Add Himalayan Sea salt to the cabbage and start mixing and massaging this mixture with the help of your hands
  • Continue massaging for a whole 15 minutes (It can be a lil tiresome but so worth it)
  • After about 5 minutes into doing it you will realise that the salt has caused the cabbage to release liquid brine and by the end of 15 minutes there will be enough liquid brine covering the cabbage mixture reducing the amount of cabbage in half
  • At this point add in rest of the spices (turmeric powder, chilli powder, fennel seeds, coriander powder) and mix well for another 2-3 minutes
  • As soon as you add the spices, they blend with the liquid brine releasing this brilliant aroma which is quite brilliant

Fermentation

  • Transfer the contents into an airtight jar or a mason jar and cover it with the cabbage leaves kept aside in the beginning
  • Fill it and stuff it right to the top of your jar. There should be no free space left between the top of the jar and the lid
  • Close the jar as tightly as possible. This is the most important step as trapping the cabbage in with the salt, liquid brine and the dash of our Indian spices is going to allow it to ferment
  • Your work as far as the recipe is concerned completes here. Now leave the jar at one of the corners of your kitchen table and allow it to ferment.
  • If you live in colder regions it can take up to 3 - 4 full weeks until its ready to give a nice tangy kick to your sauerkraut. However if you are in a tropical climate it will ferment in about a week.
  • In order to know when its ready - simply pick a spoon and give it a mouthful. The point at which your tastebuds approve is the point where it is done. Store it It should ideally taste somewhat sour, tangy and a lil spicy due to the spices that we added
  • Once it reaches a desired taste put that bottle in the fridge and it will last for several months
  • Enjoy your sauerkraut on rolls, tortillas, gluten free breads or absolutely just like that.. the possibilities are endless

Notes

  1. Feel free to use tools like silver foils, papers, rubber bands etc. to make sure your jar is tightly packed.
  2. If the site of your cabbage is larger than what recommended – add 2 tablespoons of Himalayan sea salt instead
  3. You may see a white foamy substance form on the top of the bottle. If it does just use a spoon to scrape it off before storing it in the fridge
Keyword homemade sauerkraut, How to make homemade sauerkraut, Indian paleo sauerkraut, sauerkraut