Paleo Classic Sauerkraut
Tangy, crunchy, and alive with probiotic goodness, this fermented cabbage is one of those ancient preparations that fits modern ancestral eating like a glove. It calls for just two core ingredients — cabbage and non-iodized salt — with optional caraway seeds for a subtle earthy note, making it about as clean and unprocessed as food gets. The magic happens through lacto-fermentation, where the cabbage's own natural sugars and the salt create a brine that slowly transforms raw shreds into something deeply complex and satisfying. Massaging the cabbage until it releases its liquid is the key step, and watching that brine pool in the bowl is genuinely one of the more satisfying moments in home cooking. You control the sourness by simply tasting as it ferments — a week in and it's bright and mild, a few weeks more and it develops real depth. Store-bought versions often sneak in vinegar or preservatives that short-circuit the fermentation process entirely, so making your own guarantees you're getting the real thing. Once it hits the flavor you love, it goes straight into the fridge and keeps for months, ready to pile onto grilled meats or eat straight from the jar.
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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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