Ginger Free Classic Sauerkraut
Tangy, crunchy, and deeply satisfying, this fermented cabbage is one of those kitchen projects that feels almost magical once you understand how simple it really is. Just cabbage and salt — plus optional caraway seeds for a subtle, earthy note — transform over the course of a week or more into something genuinely complex and delicious. Because the only flavoring involved is salt and an optional seed, this is a naturally worry-free choice for anyone avoiding warming spices like ginger, with zero risk of hidden ingredients sneaking in. The fermentation process is entirely hands-on and transparent: you massage the cabbage, pack it into a jar, and let time and beneficial bacteria do the rest. Checking the jar daily and tasting as it develops gives you full control over the final flavor, whether you prefer a mild, lightly sour kraut at the one-week mark or a deeply tangy batch after a full month. It keeps beautifully in the fridge once it hits your preferred sourness, ready to pile onto sausages, stir into grain bowls, or eat straight from the jar with a fork.
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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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