Artificial Flavors Free Homemade Sauerkraut
Sauerkraut is one of those ancient, deeply satisfying foods that somehow feels both humble and impressive — tangy, crunchy, and alive with flavor. The problem with store-bought versions is that many brands sneak in preservatives, natural flavor additives, or other extras that have no business being in a two-ingredient ferment. This homemade version keeps it beautifully honest: just green cabbage and fine sea salt, nothing else. The magic happens entirely through lacto-fermentation, where the cabbage's own natural sugars and bacteria do all the work over the course of one to two weeks on your countertop. Massaging the salt into the shredded cabbage draws out enough liquid to create a natural brine that keeps everything submerged and safe as it ferments. You get to taste it along the way and pull it from fermentation exactly when it hits that perfect level of sourness for your palate. The result is a clean, punchy condiment that's incredible piled onto sausages, stirred into grain bowls, or eaten straight from the jar.
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
16 servings
- 1 small head green cabbage (about 2 lb), outer leaves reserved
- 1 tbsp fine sea salt (non-iodized)
Instructions
- 1
Peel off and set aside 1–2 large outer cabbage leaves. Quarter the cabbage, cut out the core, and slice the remaining cabbage into thin shreds about 1/8-inch thick.
- 2
Place the shredded cabbage in a large mixing bowl and sprinkle the sea salt evenly over it. Massage and squeeze the cabbage firmly with clean hands for 8–10 minutes, until it has released a significant amount of liquid and feels limp and wet — the brine should pool visibly at the bottom of the bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!