MSG Free Classic Sauerkraut
Tangy, crunchy, and deeply satisfying, this homemade sauerkraut is one of those kitchen projects that feels almost magical — just cabbage and salt transforming into something complex and alive over the course of a few weeks. Store-bought versions often sneak in additives and flavor enhancers that can be hard to track down on a label, so making your own puts you completely in control of every ingredient. The process is straightforward: shred, salt, massage, pack, and wait. That hands-on massaging step is key — it coaxes out enough natural brine to fully submerge the cabbage, which is what drives safe, successful fermentation without any added starters or preservatives. A pinch of caraway seeds is optional but adds a subtle earthy note that takes the flavor up a notch. Patience is really the only special skill required here, and the reward is a jar of genuinely clean, probiotic-rich kraut that you can pile onto sausages, stir into soups, or eat straight from the jar. Once it hits the sourness you love, it moves to the fridge and keeps beautifully for months.
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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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