Capsaicin Free Homemade Sauerkraut
Tangy, crunchy, and alive with flavor, homemade sauerkraut is one of those fermented staples that tastes infinitely better when you make it yourself. The entire process relies on just two ingredients — green cabbage and non-iodized sea salt — which means there's nothing hidden in here to worry about, no vinegars with mystery additives, and absolutely no heat-based seasonings that can sneak into store-bought versions. Massaging the salt into the cabbage draws out its natural juices to create the brine, so the fermentation happens entirely on its own without any added liquid or starter culture. You pack it into a jar, weigh it down, and let time do the rest over the course of one to two weeks at room temperature. The result is a pleasantly sour, gut-friendly condiment that's as versatile as it is satisfying — pile it onto sandwiches, serve it alongside roasted meats, or eat it straight from the jar. Once it hits your preferred level of tanginess, it moves to the fridge and keeps beautifully for weeks.
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!