Coconut Yogurt Sauerkraut

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Coconut Yogurt Sauerkraut

This creamy coconut yogurt sauerkraut is a dairy-free, sugar-free, and gut-healing fermented dish. Packed with probiotics from raw cabbage and live-culture coconut yogurt, it supports digestion, balances gut flora, and is ideal for those managing candida overgrowth. Tangy, flavorful, and easy to make at home, it’s perfect as a side, topping, or snack to boost gut health naturally.
a jar coconut yogurt sauerkraut
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Prep Time15 minutes
Total Time15 minutes
Servings: 2 cups approx

Equipment

  • 1 Large Mixing Bowl
  • 1 Glass Jar with at least 1 inch headspace
  • 1 Wooden Spoon or Clean Hands for Massaging Cabbage
  • Lid or Cloth Cover to allow gases to escape during fermentation

Ingredients

  • 1 small green or red cabbage finely shredded
  • 1 –2 teaspoons sea salt
  • 2 –3 tablespoons unsweetened coconut yogurt with live cultures
  • 1 –2 teaspoons grated fresh ginger optional, for flavor and gut support
  • ¼ teaspoon ground turmeric optional, for extra anti-inflammatory benefits

Step-by-Step Instructions

  • Prepare the cabbage: Shred the cabbage finely and place it in a large mixing bowl. Sprinkle with sea salt and massage with clean hands for 5–10 minutes until the cabbage releases liquid.
    1 small green or red cabbage, 1 –2 teaspoons sea salt
  • Add coconut yogurt and spices: Mix in the unsweetened coconut yogurt thoroughly. If using, add grated ginger and turmeric, and stir well.
    2 –3 tablespoons unsweetened coconut yogurt, 1/4 teaspoon ground turmeric, 1 –2 teaspoons grated fresh ginger
  • Pack into a jar: Transfer the mixture into a clean glass jar. Press down firmly so the liquid rises above the cabbage. Leave at least 2–3 cm (1 inch) of headspace at the top.
  • Cover and ferment: Cover loosely with a lid or cloth to allow gases to escape. Leave at room temperature (18–22°C / 65–72°F) for 2–5 days, tasting daily. The sauerkraut is ready when it is tangy and slightly fizzy.
  • Store: Seal with a tight lid and refrigerate. It will keep for 2–4 weeks and continue to develop flavor slowly in the fridge.
  • Serve: Enjoy as a side dish, topping, or snack to support digestion and gut health.

Notes & Tips

  • Use unsweetened, live-culture coconut yogurt to keep it candida-friendly and probiotic-rich.
  • Keep cabbage fully submerged in its liquid to prevent mold.
  • Optional flavor additions: garlic, caraway seeds, or chili flakes.
  • Fermentation time varies with room temperature; taste daily to reach your preferred tanginess.
  • Store in a sealed glass jar in the refrigerator for 2–4 weeks.