Gelatin Free Garlic-Herb Sauerkraut

Tangy, garlicky, and fragrant with fresh thyme and rosemary, this fermented kraut is a serious upgrade from anything you'd pull off a grocery store shelf. The entire process relies on nothing more than cabbage, sea salt, garlic, and a handful of fresh herbs — no thickeners, no stabilizers, and absolutely no gelatin anywhere in sight. That matters more than you might think, because many commercial fermented and pickled products sneak in additives to improve texture or extend shelf life. Here, the brine is created entirely by the cabbage itself through a salt massage, which draws out natural juices and kicks off lacto-fermentation the old-fashioned way. The garlic mellows and deepens over the fermentation window, while the rosemary and thyme lend an almost Mediterranean character that makes this kraut genuinely versatile — pile it on a grain bowl, serve it alongside roasted meat, or eat it straight from the jar. Patience is the only real skill required; a week or two at room temperature and you'll have jars of complex, probiotic-rich kraut that you made entirely from scratch.

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 →