Spice Free Classic Sauerkraut
Tangy, crunchy, and deeply satisfying, this fermented cabbage is one of those kitchen projects that feels almost magical once you see the brine start to bubble. It comes together with just two core ingredients — cabbage and salt — making it naturally free from any spices or seasonings that could cause irritation or sensitivity. The optional caraway seeds are easy to leave out entirely, giving you a completely clean, straightforward ferment with nothing to second-guess. The process is mostly hands-off: a good massage to draw out the natural brine, a tight pack into a mason jar, and then time does the rest. Checking in daily and pressing the cabbage back under its brine becomes a satisfying little ritual, and somewhere between one and four weeks you'll have a jar of genuinely homemade sauerkraut that tastes far better than anything off a store shelf. The flavor builds gradually from mild and crunchy to properly sour and complex, so you can pull it when it hits exactly the right note for your palate. It keeps beautifully in the fridge once sealed, ready to pile onto sandwiches, serve alongside roasted meats, or eat straight from the jar.
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)Can be omitted
caraway seeds
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!