Fermented Golden Kraut Recipe

For an extra special anti-inflammatory fermenting kick…



1 medium white cabbage, thinly shredded or grated

2 carrots, thinly shredded or grated

5 medium garlic gloves, peeled and

4-5 cm’s of ginger root, peeled diced

1-1 1/2 tsp. ground turmeric powder

3 tbsp. Himalayan or sea-salt



  1. Put all the ingrediants and salt (apart from the turmeric) in a large bowl and mix and set aside for about an hour so that the cabbage starts to release liquid/brine.
  2. After an hour squeeze the vegetables to release as much liquid/brine as possible.
  3. Add the turmeric and mix well.
  4. Place into a wide-mouthed jar and continue to pound down until juices come up and cover the cabbage. (If this does not happen, then add a little fresh water until it covers the cabbage well.) Leave a space of 2 inches at the top.
  5. Place a whole cabbage leaf over the top of the shredded cabbage, making sure no air can get to the cabbage underneath.  If you have no cabbage leaf, then use a clean weight of some sort to weigh it down.
  6. Leave at room temperature for a week or more.  You can eat it after 3 days, but it’s much tastier and contains more probiotics if left longer.  Transfer to fridge once you open it or after a month or two.


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