Almond Free Garlic-Herb Sauerkraut

Tangy, garlicky, and fragrant with fresh thyme and rosemary, this homemade fermented kraut is a serious upgrade from anything you'll find in a jar at the grocery store. The entire ingredient list is just cabbage, sea salt, garlic, and a handful of fresh herbs — nothing hidden, nothing processed, and absolutely nothing to worry about for anyone avoiding tree nuts. That simplicity is actually what makes fermentation work so beautifully here: salt draws moisture out of the shredded cabbage, creating its own natural brine that carries all that herby, savory flavor as it slowly sours. The process takes a little patience — plan on checking the jars daily for the first few days and tasting around day five — but the hands-on time is minimal and the payoff is enormous. You end up with a deeply complex, probiotic-rich condiment that pairs with practically everything, from grilled sausages to grain bowls to a simple fried egg. Keeping it refrigerated after fermentation slows things down and gives you up to three months of tangy, garlicky goodness to work through.

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