Citrus Free Homemade Sauerkraut
Tangy, crunchy, and deeply satisfying, this homemade sauerkraut is one of those kitchen projects that feels almost magical — two humble ingredients transform into something complex and alive over the course of a week or two. So many store-bought fermented foods sneak in citrus-based preservatives or flavorings, making label-reading a constant chore, but this recipe keeps things beautifully simple: just cabbage and non-iodized sea salt, nothing else. The fermentation process does all the heavy lifting, drawing out the cabbage's natural juices to create a brine that preserves and sours the shreds without any added acids or citrus. Massaging the cabbage until it's limp and glistening is genuinely one of the most satisfying steps in home cooking, and packing it tightly into the jar feels like setting a little science experiment in motion. You'll want to taste it starting around day seven — the flavor deepens from mild and lightly sour to properly funky and sharp depending on how long you let it go. Once it hits your sweet spot, it goes straight into the fridge and keeps beautifully for weeks, ready to pile onto sandwiches, stir into grain bowls, or eat straight from the jar with a fork.
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!