Indian Sauerkraut Recipe: Making Fermented Cabbage at Home

May 21, 2025

Sauerkraut, a traditional fermented cabbage dish from Germany. It is one of the easiest and most effective ways to support gut health. Rich in natural probiotics, Vitamin C, and B vitamins, it helps maintain a healthy digestive system and boosts immunity.

Fermented foods like sauerkraut are shown to improve gut microbiome diversity, which is linked to better digestion, reduced inflammation, and stronger immunity.

But what if you could take this tangy staple and infuse it with bold, warming Indian spices like turmeric, cumin, mustard seeds, and fennel?

This Indian-style sauerkraut combines ancient fermentation processes with the rich flavor profile of Indian cuisine. The result is a vibrant, spicy, and gut-friendly condiment that pairs well with everything from rice dishes and curries to sandwiches and salads.

And the best part? You don’t need any special tools or fermentation crocks. A simple mason jar, some cabbage, salt, and your favourite spices are all you need to get started.

In this guide, you’ll learn:

How to make small-batch Indian sauerkraut at home
What spices to use and how to adjust them to your taste
Tips to ensure a successful, safe fermentation every time

Let’s turn your everyday cabbage into a flavorful, probiotic-rich powerhouse in your kitchen.

Why make sauerkraut at home in India?

Making sauerkraut at home offers several advantages. Not only is it more cost-effective than buying store-bought versions, but you also have control over the ingredients and spices.

By preparing your sauerkraut, you can experiment with flavors that suit your taste, such as adding Indian spices.

Moreover, homemade sauerkraut is free of preservatives, ensuring it’s fresher and more nutritious.

Plus, making sauerkraut at home allows you to enjoy its many health benefits, such as improved digestion, boosted immunity, and better gut health.

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Here’s how fermentation works and how Indian spices elevate this ancient process.

The magic of fermentation with an indian flair

Just like traditional sauerkraut, this Indian-spiced version relies on the natural process of lactic acid fermentation.

Beneficial bacteria on the cabbage and in your environment work their magic by consuming the cabbage's sugars and producing lactic acid.

This not only preserves the cabbage and gives it that characteristic sour tang but also creates a powerhouse of probiotics, which is beneficial for gut health.

The addition of Indian spices during this process infuses the sauerkraut with complex and aromatic flavors, elevating it beyond the ordinary.

Gathering the right ingredients is the first step to making sauerkraut at home.

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What you'll need for your indian sauerkraut

The beauty of making sauerkraut at home is that it requires minimal ingredients. Here’s what you’ll need to get started:

1 medium head of cabbage: This is the base of your sauerkraut. Choose fresh, firm cabbage for the best results.
1 tablespoon of sea salt: Salt is crucial for fermentation, as it helps draw out moisture from the cabbage and encourages beneficial bacteria to grow.
Indian spices (optional)

1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-2 dried red chillies (optional, for heat)

Water: Use clean, filtered water to create a brine solution if necessary.

These simple ingredients, along with some patience, will give you a delicious, healthy batch of Indian sauerkraut.

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Next are these simple steps to make your Indian-spiced sauerkraut at home.

Step-by-step guide on how to make sauerkraut in India

Follow these simple steps to ferment your batch of delicious and gut-friendly Indian-spiced sauerkraut:

Prepare the cabbage: Remove damaged outer leaves from a medium-sized green cabbage. These outer leaves can be set aside for later use in the fermentation process.

Quarter the cabbage, remove the rigid core, and then thinly slice the remaining cabbage using a sharp knife or a mandoline for even shreds.

Spice it up: In a dry pan over medium heat, lightly toast 1 tablespoon of mustard seeds and 1 teaspoon of fenugreek seeds for about 1-2 minutes until they become fragrant and start to pop.

Be careful not to burn them. Grind the toasted seeds coarsely using a mortar, pestle, or spice grinder.

Salt and spice massage: Place the shredded cabbage in a large mixing bowl. Sprinkle 2 tablespoons of non-iodised sea salt, the ground toasted spices, 1 teaspoon of turmeric powder, and ½ teaspoon of red chilli powder (or to taste) evenly over the cabbage. If using asafoetida, add just a pinch (about ¼ teaspoon).

Using clean hands, thoroughly massage the salt and spices into the cabbage for 5-10 minutes. The cabbage will release its liquid and become more pliable.

Pack into jar: Transfer the spiced and softened red cabbage into a clean, airtight glass jar. Pack it down firmly with your fist or a wooden spoon, ensuring the cabbage is completely submerged beneath the liquid brine that has been released.

Suppose there isn't enough natural brine to cover the cabbage. In that case, you can prepare a small amount of additional brine by dissolving ½ teaspoon of non-iodised sea salt in ½ cup of distilled water and adding just enough to cover the cabbage.

Weigh it down (Crucial for safety): Submerging the cabbage below the brine ensures anaerobic fermentation and prevents mould growth.

Use a fermentation weight specifically designed for this purpose, a clean glass weight that fits inside your jar, or even one of the reserved outer cabbage leaves.

If using a cabbage leaf, fold it to fit snugly over the shredded cabbage, acting as a barrier.

First fermentation (Room temperature): Cover the jar loosely with a lid. Do not seal it tightly, as carbon dioxide gas will be produced during fermentation.

Place the jar at room temperature, ideally between 65-75°F (18-24°C), for 10-14 days.

The exact fermentation time will depend on the ambient temperature; warmer temperatures will accelerate the process.

Monitor and burp: During the fermentation period, observe the jar for the formation of bubbles, which indicates active fermentation.

It is crucial to "burp" the jar once or twice daily by gently unscrewing the lid to release the accumulated gases.

This prevents excessive pressure buildup and potential leaks or even explosions.

Taste test: After about 10 days, begin tasting your Indian sauerkraut. It should have a pleasant sour tang, complemented by the warm notes of the spices. If you prefer a more intense sourness, continue fermenting for a few more days.
Refrigerate and enjoy: Once the sauerkraut reaches your desired level of flavor and sourness, transfer the jar to the refrigerator. The cold temperature will significantly slow down the fermentation process.

Your Indian-spiced sauerkraut will continue to develop its flavor subtly in the fridge and can be stored for several weeks, if not months.

Also read: Making Sauerkraut Without Salt: A Simple Recipe Guide.

Keep these helpful tips in mind while fermenting.

Tips for a flavorful ferment

To safeguard your Indian sauerkraut turns out both delicious and safe, consider these essential tips:

Use fresh, firm cabbage: For the best texture and fermentation, start with a fresh and firm head of green cabbage.
Non-iodised salt is key: Always use non-iodised sea salt or kosher salt, as iodine can inhibit the growth of beneficial bacteria essential for fermentation.
Maintain strict cleanliness: Before fermentation, thoroughly clean all equipment, including jars, utensils, and your hands, with hot, soapy water to prevent contamination.
Keep cabbage submerged: The shredded cabbage must remain wholly submerged beneath the brine to prevent mould growth. Use fermentation weights or other methods to achieve this.

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Monitor fermentation temperature: The ideal range is 65-75°F (18-24°C). Avoid fermenting in excessively warm or cold environments.
Trust your senses (Especially smell): While a sour smell is normal during fermentation, any signs of mould (fuzzy growth of various colours) indicate spoilage, and the entire batch must be discarded.
Burp regularly: Don't forget the crucial step of burping your jars daily to release the carbon dioxide produced during fermentation.
Taste test for perfection: After about a week, begin tasting your sauerkraut and continue to do so every couple of days until it reaches your preferred level of sourness and spice integration.

Let’s explore how this dish can support your gut health and overall wellness.

Why indian sauerkraut is good for you

This Indian-spiced sauerkraut not only offers a unique and exciting flavor profile but also retains the impressive health benefits of traditional sauerkraut, enhanced by the properties of the added spices:

Rich in probiotics: The fermentation process creates a thriving environment for beneficial bacteria (probiotics), which can significantly contribute to a healthy and balanced gut microbiome.

A healthy gut is linked to improved digestion, enhanced nutrient absorption, and a stronger immune system.

Source of antioxidants: Cabbage contains antioxidants, and the fermentation process may further enhance their bioavailability. Additionally, spices like turmeric are potent antioxidants, helping to combat oxidative stress in the body.
Anti-inflammatory properties: Turmeric, thanks to its curcumin content, is well-known for its anti-inflammatory properties. Incorporating Indian sauerkraut into your diet can help reduce inflammation in the body.
Digestive aid: The probiotics produced during fermentation support healthy digestion. Furthermore, spices like fenugreek and asafoetida have traditional uses in aiding digestion and reducing bloating.
Good source of fiber: Cabbage is a good source of dietary fiber, which is essential for maintaining regular bowel movements, promoting feelings of fullness, and supporting overall gut health.
Vitamins and minerals: Red sauerkraut retains many of the vitamins and minerals found in fresh cabbage, including vitamin C and vitamin K. Fermentation can also increase the bioavailability of certain nutrients.

Let’s look at creative ways to incorporate it into your meals.

Serving tips for enjoying your Indian sauerkraut dish

This Indian-spiced sauerkraut offers a versatile and flavorful addition to a wide range of dishes. Here are some exciting ways to incorporate it into your meals:

Indian fusion bowls: Add it to rice bowls with lentils, roasted vegetables, and a dollop of yoghurt for a tangy and probiotic boost.
Spicy sandwich filling: Use it as a flavorful filling in sandwiches or wraps, pairing it with grilled paneer or spiced chickpeas.
Taco topping with a twist: Top your tacos or quesadillas with this Indian sauerkraut for an unexpected burst of flavor.
Side dish with indian meals: Serve it as a tangy side dish alongside curries, dals, and other Indian main courses to cut through richness.
Raita remix: Mix it into your regular raita for added texture, flavour, and probiotic benefits.
Garnish for savoury dishes: Use it as a vibrant and flavorful garnish for various savoury dishes, adding visual appeal and a tangy kick.
Fermented salad: Combine it with other fermented vegetables and a simple dressing for a flavorful, gut-healthy salad.
Chutney alternative: Serve it as a unique and tangy alternative to traditional Indian chutneys.

Making beet and cabbage sauerkraut at home is an easy and rewarding way to boost your gut health while enjoying a tangy, flavorful dish.

With a few simple ingredients and some patience, you can create a probiotic-rich food that’s nutritious and uniquely spiced with an Indian twist. Whether you're a seasoned fermenter or a beginner, this recipe is a great way to add variety to your diet and support your digestive health.

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Try this recipe today, and enjoy the benefits of homemade, flavorful sauerkraut that’s packed with nutrients and probiotics!