Alpha Gal Friendly Garlic-Herb Sauerkraut
Tangy, garlicky, and fragrant with fresh thyme and rosemary, this fermented kraut is the kind of condiment that quietly elevates everything it touches — from grilled sausages to grain bowls to a simple cheese plate. For anyone navigating alpha-gal syndrome, store-bought fermented foods can be a minefield of hidden mammal-derived additives, natural flavors, or processing aids that aren't always clearly labeled. This recipe keeps things completely transparent: just cabbage, sea salt, garlic, and a handful of fresh herbs, nothing more. The fermentation process itself is the magic — salt draws moisture from the cabbage to create a natural brine, and beneficial bacteria do the rest over the course of one to two weeks at room temperature. Daily check-ins keep things on track, and the payoff is a deeply flavorful, probiotic-rich kraut you made entirely from scratch. Once it hits your preferred level of sourness, it seals up and keeps in the fridge for up to three months, ready whenever you need a bright, punchy addition to your plate.
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
8 servings
- 1 medium head green cabbage (about 2 lb), outer leaves reserved
- 1 tbsp fine sea salt (non-iodized)
- 4 cloves garlic, thinly sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
- 1
Remove 2–3 outer leaves from the cabbage and set them aside. Quarter the cabbage, remove the core, and shred it as thinly as possible — about 1/8-inch ribbons — using a chef's knife or mandoline.
- 2
Weigh the shredded cabbage in a large mixing bowl. Add the sea salt at a ratio of 1.5–2% of the cabbage's weight (the 1 tbsp listed is calibrated for 2 lb / 900 g of cabbage). Toss well, then massage and squeeze the cabbage firmly with clean hands for 8–10 minutes, until it releases a significant amount of liquid and the shreds become limp and translucent.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!