Xanthan Gum Free Classic Sauerkraut

Few fermented foods are as satisfying to make from scratch as a good batch of tangy, crunchy sauerkraut — and this recipe proves just how simple the process really is. It calls for nothing more than cabbage, non-iodized salt, and optional caraway seeds, so there are absolutely no additives, stabilizers, or thickeners of any kind involved. That makes it a natural fit for anyone avoiding xanthan gum, which sneaks into a surprising number of store-bought fermented and packaged foods. The magic here is pure lacto-fermentation: salt draws moisture out of the cabbage, creating its own brine that keeps everything submerged and safe while beneficial bacteria do their work over one to four weeks. You get to control the sourness by tasting as it ferments — pull it early for something mild and crisp, or let it ride longer for a deeper, more assertive tang. The caraway seeds are optional but add a subtle earthy note that makes it feel like something you'd find at a proper European deli. Once it hits the fridge, it keeps beautifully and works on everything from bratwurst to grain bowls to a simple fork-straight-from-the-jar snack.

About Fig

Fig 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 →