Celery Free Classic Sauerkraut
Tangy, crunchy, and deeply satisfying, this homemade fermented cabbage is one of those kitchen projects that feels almost magical once you see it bubbling away on the counter. The ingredient list couldn't be simpler — just cabbage, salt, and optional caraway seeds — which means there's nothing hidden, no mystery additives, and no reason to squint at a store label wondering what else snuck in. Massaging the salt into the shredded cabbage draws out its natural juices to create the brine, so the whole fermentation process is entirely self-contained and driven by the cabbage itself. You pack it into a mason jar, weigh it down, and let time and beneficial bacteria do the rest. The flavor develops gradually over one to four weeks, going from lightly tangy and crisp at the one-week mark to deeply sour and complex if you let it ride longer — it's completely up to your taste. Keeping an eye on it daily is easy, and the instructions walk you through exactly what's normal (white foam, fine) versus what to address (fuzzy mold, remove it). Once it hits that perfect level of sourness, it goes straight into the fridge where it'll keep for months, ready to pile onto whatever needs a bright, probiotic punch.
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Learn more →Ingredients
16 servings
- 2 lb green cabbage (about 1 medium head), outer leaves removed
- 1 tbsp plus 1 tsp non-iodized salt (about 2% of cabbage weight)
- 1 tsp caraway seeds (optional)
Instructions
- 1
Quarter the cabbage through the core, cut out and discard the core, then slice each quarter crosswise into thin shreds about 1/8-inch thick using a chef's knife or mandoline. Reserve one or two of the large outer leaves before discarding the rest.
- 2
Transfer the shredded cabbage to a large mixing bowl. Sprinkle the salt evenly over the top and toss to distribute. Let it sit for 5 minutes, then massage and squeeze the cabbage firmly with both hands for 8–10 minutes, until it has released a significant amount of liquid and the shreds feel limp and wet — the brine should pool visibly at the bottom of the bowl.
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