Lupin Free Garlic-Herb Sauerkraut

Tangy, aromatic, and alive with probiotic goodness, this fermented cabbage gets a serious upgrade from sliced garlic, woody thyme, rosemary, and a single bay leaf tucked into every jar. The process is pure kitchen alchemy — just cabbage, sea salt, and time — which makes it naturally free from the legume-based additives and fillers that can sneak into store-bought versions. Lupin flour and lupin-derived ingredients have quietly made their way into a surprising number of packaged fermented and processed foods, so making your own from scratch is the cleanest way to stay in control of what you're eating. The massage-and-pack method coaxes the cabbage into releasing its own brine, meaning no mystery liquids or preservatives are needed. You'll check in on the jars daily, pressing the shreds below the brine and skimming any foam, and somewhere between day seven and fourteen the smell shifts from sharp to beautifully sour and complex. Pile it onto sausages, stir it into grain bowls, or eat it straight from the jar — it keeps in the fridge for up to three months, getting more mellow and deeply flavored as the weeks go on.

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 →