Seed Oil Free Garlic-Herb Sauerkraut

Fermented foods have a reputation for being fussy, but this garlicky, herb-scented kraut is genuinely approachable once you understand the process. The magic here is pure lacto-fermentation — shredded cabbage, sea salt, garlic, thyme, rosemary, and a bay leaf are all you need, with zero oils of any kind involved from start to finish. That makes it a natural fit for anyone avoiding industrially processed seed oils, since most store-bought sauerkraut sneaks them into dressings or gets produced on shared lines with oil-heavy products. Massaging the salt into the cabbage draws out its own liquid to create the brine, so the whole thing is essentially self-contained and deeply clean in its ingredient list. The garlic and fresh herbs transform what could be a one-note condiment into something genuinely complex — bright, tangy, and aromatic in a way that makes it hard to stop eating straight from the jar. It's a slow project that rewards patience, with the flavor deepening noticeably between day seven and day fourteen depending on how sour you like it. Once it hits the fridge, you've got a versatile, long-lasting condiment that pairs beautifully with roasted meats, grain bowls, or eggs.

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