Citric Acid Free Classic Sauerkraut
Fermented cabbage is one of those ancient, humble foods that delivers serious depth of flavor with almost no effort — just salt, time, and a little patience. For anyone avoiding citric acid, this recipe is a natural fit because the tang comes entirely from lacto-fermentation, the same process humans have relied on for thousands of years, with zero additives or preservatives involved. You massage non-iodized salt into shredded green cabbage until it releases its own brine, then let beneficial bacteria do all the work over one to four weeks at room temperature. The result is pleasantly crunchy, satisfyingly sour, and completely free of the acidic additives that sneak into so many store-bought jars under names like citric acid or ascorbic acid. Optional caraway seeds add a subtle earthy, slightly anise-like note that makes the finished kraut feel a little more special. The daily check-ins are minimal — just press the cabbage back under the brine and skim any foam — and the reward is a jar of something genuinely alive and delicious that you made yourself. Pile it on sausages, stir it into grain bowls, or eat it straight from the jar; once you taste a homemade batch, it's hard to go back.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!