Soy 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, salt, and a little patience — that's genuinely all it takes to build bold, complex flavor from scratch. Store-bought versions often sneak in vinegar, preservatives, or additives that dull the probiotic punch and muddy the ingredient list, so making your own puts you fully in control. The process is straightforward: shred, salt, massage until the cabbage weeps its own brine, then pack it tight and let time do the work. Caraway seeds are optional but worth trying if you want a subtle earthy note that plays beautifully against the sourness. You'll start tasting around day seven, and somewhere between two and four weeks you'll hit that perfect balance of tang and crunch that makes this stuff genuinely addictive on sandwiches, grain bowls, or straight from the jar. Once it's where you want it, seal it up and refrigerate — it keeps beautifully and gets a little more mellow and complex as the weeks go on.
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!