Cinnamon Free Homemade Sauerkraut
Tangy, crunchy, and alive with natural fermentation, this homemade sauerkraut is one of those fridge staples that quietly elevates everything it touches — from a simple bratwurst to a grain bowl or a reuben-style sandwich. Many store-bought versions sneak in additives, vinegars, or spice blends that can make label-reading a chore, but this recipe keeps things beautifully stripped back: just cabbage and non-iodized sea salt, nothing else. The magic happens through lacto-fermentation, where the salt draws out the cabbage's natural juices to create a brine that slowly transforms the shreds into something complex and deeply savory. Massaging the cabbage until it goes limp and releases a visible pool of liquid is the key step — it sets up the whole fermentation process and takes only about ten minutes of hands-on effort. After that, it's mostly a waiting game, with just a daily press for the first few days to keep everything safely submerged. You can start tasting at day seven and pull it when the sourness hits exactly the note you love, making this one of the most satisfying and customizable ferments a home cook can tackle.
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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.
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