The Sol Journal

Golden Sauerkraut

recipes

Golden Sauerkraut

26 May, 2025

A tangy, vibrant twist on traditional sauerkraut—this golden version is rich in gut-loving probiotics, immune-supporting camu camu, and anti-inflammatory spices like turmeric, ginger and garlic. A simple, nourishing staple you’ll want in your fridge year-round.

MAKES 1L JAR
GLUTEN-FREE | DAIRY-FREE | REFINED SUGAR FREE | VEGAN

Our beautifully vibrant Golden Sauerkraut is packed with anti-inflammatory spices, gut-loving probiotics and a natural boost of vitamin C thanks to our Organic Camu Camu Powder. Camu camu is one of the richest natural sources of vitamin C, offering powerful antioxidants and immune supporting benefits. We’ve added turmeric, ginger, garlic and fennel for anti-inflammatory, antimicrobial and digestive supporting properties. With enhanced probiotics and improved bioavailability through fermentation, this kraut is a powerful way to support both gut and immune health.

Ingredients

1/2 green cabbage, shredded
4 carrots, julienne
1 tablespoon sea salt
5cm cube fresh turmeric, grated
5cm cube fresh ginger, grated
1 red chilli, finely sliced
4 garlic cloves, minced
2 tablespoons black whole peppercorns
1 tablespoon fennel seeds
2 teaspoons Sol Cleanse Organic Camu Camu Powder

Method

  1. In a large mixing bowl, combine the cabbage and carrots. Sprinkle over 1 tablespoon of sea salt. With clean hands, massage the vegetables for about 5–10 minutes until they begin to soften and release their juices. This brine will naturally ferment the kraut.
  2. Stir in turmeric, ginger, peppercorns, fennel seeds, sliced red chilli, minced garlic and Sol Cleanse Organic Camu Camu Powder. Mix thoroughly to evenly distribute the spices and superfoods throughout the cabbage mix.
  3. Using clean hands or a spoon, tightly pack the mixture into a 1-litre sterilised glass jar. Press down firmly to remove air pockets and ensure the veggies are submerged in their own brine. Leave about 2–3cm of space at the top of the jar.
  4. Place a fermentation weight or clean cabbage leaf over the top of the mixture to keep everything submerged. This helps prevent mould during fermentation.
  5. Loosely screw on the lid (or use a fermentation lid if you have one) to allow gases to escape. Place the jar on a plate or tray (in case of overflow) and store it in a cool, dark place out of direct sunlight for 5–10 days. Check daily to ensure the veggies stay submerged and to release any built up pressure if needed.
  6. Begin tasting your kraut after 5 days. When it reaches your preferred tanginess, transfer the jar to the fridge to slow fermentation. It will keep well for several months refrigerated.