Gelatin 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 bratwurst to a grain bowl to a simple piece of rye toast. Many store-bought versions sneak in preservatives or additives that can be hard to vet, but this one is built from just cabbage, salt, and an optional pinch of caraway seeds, so you know exactly what you're eating. The magic here is pure lacto-fermentation: massaging the salt into the shredded cabbage draws out its natural juices, which become the brine that keeps everything safe and sour without any added vinegar or thickeners. You pack it into a mason jar, weigh it down, and let time 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. Checking the jar daily in those first few days is part of the ritual, and it's genuinely satisfying to watch the bubbles signal that fermentation is alive and working. Once it hits the right level of sourness for you, it goes straight into the fridge, where it keeps beautifully for weeks.
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!