Ginger Free Garlic-Herb Sauerkraut
Tangy, aromatic, and deeply satisfying, this fermented cabbage gets a savory upgrade from sliced garlic, woody rosemary, fresh thyme, and a single bay leaf. The flavor that develops over a week or two of slow fermentation is complex in a way that store-bought versions rarely achieve. Many commercial sauerkrauts sneak in unexpected spices or flavorings — including warming additions that don't work for everyone — so making your own from scratch puts you fully in control of every ingredient in the jar. The process is beautifully simple: shred, salt, massage, pack, and wait. Massaging the cabbage until it releases its own brine is the real magic step, creating a natural, self-preserving liquid that does all the fermentation work. The garlic mellows and softens as it ferments, weaving through the sour shreds in the most addictive way. Keep a jar in the fridge and you'll find yourself reaching for it on sandwiches, grain bowls, and charcuterie boards for weeks.
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!