Wheat 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. The ingredient list is about as short as it gets, which means there's nothing hidden to worry about, and the whole process is naturally free of any grain or gluten-containing ingredient from start to finish. Massaging the salt into the shredded cabbage draws out its own liquid to create the brine, so you're not relying on anything but the vegetable itself to do the work. A pinch of caraway seeds is optional but adds a subtle, earthy depth that makes the finished kraut feel a little more special. The fermentation window is flexible — taste it at seven days for something mild and crisp, or let it ride for up to four weeks if you want a more assertive, puckery sourness. Once it hits your sweet spot, it goes straight into the fridge where it'll keep for months. Pile it on sausages, stir it into grain bowls, or eat it straight from the jar — no judgment here.
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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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