Latex Free Garlic-Herb Sauerkraut

Tangy, garlicky, and fragrant with fresh thyme and rosemary, this homemade fermented kraut is a serious upgrade from anything you'd pull off a grocery store shelf. The process is beautifully simple — just cabbage, sea salt, garlic, and a handful of fresh herbs — which makes it easy to feel confident about every single ingredient going into the jar. For anyone navigating latex sensitivities, that ingredient transparency matters, since certain tropical fruits and some processed foods can be unexpected triggers; here, everything is straightforward and plant-based with zero hidden additives. The real magic happens during fermentation, when the cabbage slowly transforms into something deeply sour and complex over the course of one to two weeks at room temperature. Massaging the salt into the shredded cabbage draws out enough natural brine to keep the whole batch submerged and fermenting safely, no vinegar shortcut needed. Daily check-ins keep things on track, and once it hits your preferred level of tang, it moves to the fridge where it stays good for up to three months. Pile it onto grain bowls, tuck it into sandwiches, or eat it straight from the jar — it's that good.

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 →