Rice Free Garlic-Herb Sauerkraut

Sauerkraut is one of those ancient, deeply satisfying ferments that happens to be naturally free of grains and starches — no rice, no fillers, just cabbage, salt, and time doing all the work. This version layers in thinly sliced garlic, woody rosemary, delicate thyme, and a single bay leaf, turning a humble jar of fermented cabbage into something genuinely aromatic and complex. The process is pure lacto-fermentation: salt draws moisture from the shredded cabbage, creating its own brine, and the whole thing transforms on your countertop over the course of one to two weeks. Massaging the cabbage until it goes limp and glassy is oddly satisfying, and packing those tight jars feels like a small act of preservation magic. Daily check-ins keep things on track — just press the cabbage down, skim any foam, and start tasting around day five until the tang hits exactly where you want it. The finished kraut is punchy, garlicky, and herbaceous in a way that store-bought versions simply never are. 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, though it rarely lasts that long.

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 →