DIY Turmeric Jalapeño Sauerkraut


Author Maya Krampf from


  • 1 large head green cabbage
  • 2 medium jalapeños
  • 1 tablespoon powdered turmeric
  • 1 tablespoon sea salt
  1. Shred the cabbage (reserve a large leaf) and mince the jalapeños. Place them in a large glass or ceramic bowl and sprinkle with salt. Massage the mixture for 5 mintues to release some moisture. Let sit for 30 minutes. Stir in turmeric.
  2. Place mixture into large glass mason jars and place the large leaf on top. If there isn't enough liquid to cover the cabbage mix together 1 cup filtered water with 1 teaspoon salt and pour it in.
  3. Place a small jelly jar filled with water on top of the mixture to weigh it down. Cover with a coffee filter and let sit at room temperature for 10-14 days. Store in the refrigerator after it's reached your desired tastes.

Recipe Notes

**Check on the sauerkraut each day to make sure there is liquid covering the mixture. If you start to see mold on the top you can just remove it and make sure it hasn't spread to the entire jar or you can start a new batch. Most people agree that the rest of the unaffected sauerkraut is still edible but I don't take that chance.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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