Artificial Food Coloring 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. Store-bought versions are often a minefield of additives, preservatives, and mystery ingredients that have no business being in fermented cabbage, which is why making your own is such a revelation. This recipe uses exactly two ingredients: green cabbage and non-iodized sea salt. That's it. No dyes, no stabilizers, no anything you can't pronounce. The magic happens through lacto-fermentation, where the salt draws moisture out of the cabbage and creates a natural brine that does all the preserving work over seven to fourteen days. You get to taste it along the way and pull it from fermentation exactly when it hits that perfect sour-tangy sweet spot for your palate. The result is a bright, probiotic-rich condiment that's genuinely good on everything from sausages to grain bowls — and you'll know every single thing that went into it.
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!