Curryabi Kraut

Curryabi Kraut

By Trevor Ring Yield: 1-2 quarts



  • ½ gallon glass vessel or crock
  • Weight for vegetables (glass jar rock, plastic bag full of salt water — be creative!
  • Mixing bowl, cloth and rubber band


  • Vegetables:
  • 4 lbs. Kohlrabi, peeled and thinly sliced
  • 1 medium red onion, thinly sliced
  • 3 large garlic cloves, smashed
  • 1 medium beet, shredded

Spice Mix:

  • 1 tbsp. curry powder
  • ½ tsp. cumin powder
  • ½ tsp. whole brown mustard
  • ½ tsp. turmeric powder
  • 1 tsp. whole coriander seed


  • Ratio: 3 tbsp. salt per 1 quart of water
  • Note: for best results use fine sea salt and filtered water; start with less salt and add more as desired to suite your taste.


  1. Combine prepped vegetables and spices in a mixing bowl.
  2. Put spiced vegetables in fermentation vessel and pack down to minimize open space.
  3. Combine salt and water in 3:1 ratio to form a brine; pour over vegetables until brine just reaches top surface of vegetables. (Don’t add too much brine or flavor will be diluted)
  4. Place a clean weight on top of vegetables to submerge them under the brine.
  5. Cover vessel with a cloth and secure it with a rubber band. Place bowl or plate underneath vessel to capture spillage.
  6. Let sit and ferment for at least 5 days at room temperature, out of sunlight.
  7. Time is relative: I let most of my krauts sit for at least 2 weeks, but taste it every few days, and refrigerate once it has reached your desired flavor. Fermentation is slower in cooler temps and faster in warmer temps. Skim surface mold—vegetables are still fine! Once in fridge, it can last 1 year or more. Eat small amounts wi

Recipe Notes

Trevor Ring is a fermentation enthusiast, Integrative Nutrition Health Coach and dual degree MBA and Food Studies candidate at Chatham University. Over the past seven years, he has sold his own fermented products under the business Tringo Cultures, created a Fermentation CSA and worked for numerous fermentation-based businesses.