Indian Kraut


I love Indian food! There’s not much that can beat it. So delicous, it can be very frugal too when you use lots of lentils! In my goal to make different lacto-ferments to go with every type of dish I eat I knew that an Indian inspired one was in order. This kraut is one of my new favorites. It’s a perfect accompenment to any Indian dish, and all my Maylasain dishes too.

Indian Kraut
1 medium head cabbage, shreded 1 cup carrots, grated
6 green onions, chopped
5 cloves of garlic, crushed
1 tsp mustard seeds (black or yellow, I used a mixture if both)
1 tsp tumeric
1/2 tsp fenugreek
1/2 tsp pepper flakes
1/4 tsp cardamon powder
1 tsp salt 4 TBS whey (or 1 additional TBS os salt)

Mix all the ingredients together in a large bowl. Pound with a wooden pounder or whatever you can find, I used a rolling pin for about 10 minutes to release the juices. The mixture will fill one quart size jar. Be sure that the mixture is at least one inch below the top of the jar.
Cover tightly and leave at room temperature. After three days transfer the Indian Kraut to cool storage normally the top shelf of the fridge unless you are luck enough to have a root cellar. 
Check out my other lacto-ferments:

SLT Featured Post Badge This post is part of Hearth and Soul, Simply Lives Thursday, Pennywise Platter Thurday

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. I have been learning about the benefits of lacto-fermented food and am collecting some recipes. This one goes into my collection for sure!


  2. Alex, I’ve been trying to do the same but still forget sometimes.

  3. Thanks Alea!! 🙂

  4. I love how you combined Indian flavors with Kraut. This sounds delicious! thanks for sharing with the Hearth and Soul Hop.

    BTW, I am your latest follower.

  5. Katie! I am a HUGE fan of kraut and Indian food. I have some fermented veggies every single day before my main meal because I love the flavor but also for the awesome enzymes! Thanks so much for sharing this great recipe on the hearth and soul hop! Big hugs! Alex

  6. Claudia, I think there is I just wanted one to go with my Indian dishes. 🙂

    Shu Han, kimchi is wonderful!!

  7. ahhhh that sounds like such a good idea! i love fermented cabbage in the form of kimchi

    but this sounds just awesome because I love indian!!

  8. This sounds soo good! I wasn’t aware there was an Indian kraut.

  9. I’ve been wanting to make more Indian food. This sounds tasty. I can’t wait to try it!

  10. I have heard so much about the benefits of lacto-fermented food, and your Indian Kraut sounds delicious as well as healthy. Thank you for sharing it with The Hearth and Soul Blog Hop.

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