Gluten Free Classic Sauerkraut
Tangy, crunchy, and deeply satisfying, this fermented cabbage is one of those ancient staples that never goes out of style. The entire process relies on just two core ingredients — cabbage and non-iodized salt — which makes it naturally free from gluten without any substitutions or workarounds required. Massaging the salt into the shredded cabbage draws out its own liquid to create the brine, so there's no vinegar or additives involved, just pure lacto-fermentation doing its thing. Optional caraway seeds add a subtle earthy note that takes the flavor somewhere a little more complex and traditional. Packing everything tightly into a mason jar and letting it ferment at room temperature for anywhere from one to four weeks means you're in full control of how mild or punchy the final result turns out. Store-bought versions can sometimes contain preservatives or be processed on shared equipment, so making your own batch at home is a genuinely cleaner option. Once it hits the sourness you love, it goes straight into the fridge and keeps beautifully as a condiment, a side, or a topping for just about anything.
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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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