Cinnamon Free Classic Sauerkraut
Tangy, crunchy, and deeply satisfying, this fermented cabbage is one of those fridge staples that makes everything it touches taste better — from a simple sausage plate to a grain bowl that needs a little lift. For anyone avoiding warming spices, store-bought versions can be a minefield, since many commercial brands sneak in unexpected seasonings or are processed on shared lines with spiced products. This recipe keeps things beautifully clean: just cabbage, non-iodized salt, and an optional handful of caraway seeds that you can easily leave out. The real magic here is the fermentation process itself — salt draws moisture out of the shredded cabbage, creating a natural brine that does all the preserving work without any additives or vinegar shortcuts. You pack it into a mason jar, weigh it down, and let time and beneficial bacteria do the rest. Tasting starts at day seven, and you get to decide when it hits your perfect level of sourness, anywhere from bright and mild to deeply funky and complex. It's a genuinely rewarding kitchen project that gives you full control over every single ingredient in the jar.
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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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