Cinnamon Free Garlic-Herb Sauerkraut
Tangy, funky, and deeply savory, this fermented cabbage gets a serious flavor upgrade from sliced garlic, woody rosemary, fresh thyme, and a single bay leaf. The result is a kraut that tastes far more complex than anything you'd pull off a grocery store shelf — and you made it yourself, which makes it taste even better. For anyone avoiding warm spice blends, store-bought sauerkraut can be a minefield, since many commercial versions sneak in unexpected seasonings that aren't always obvious on the label. This recipe keeps things clean and herbaceous, with every ingredient fully visible and accounted for. The process is straightforward fermentation: salt draws moisture from the cabbage, the brine submerges everything, and time does the rest over about one to two weeks at room temperature. Daily check-ins keep things on track, and you get to taste as you go until the sourness hits exactly where you want it. Once it's ready, it keeps in the fridge for up to three months — plenty of time to pile it onto sandwiches, grain bowls, or a charcuterie board.
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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.
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