Dairy Free Homemade Sauerkraut
Tangy, crunchy, and alive with probiotic goodness, this fermented cabbage is one of those kitchen projects that feels almost magical once you see it bubbling away on the counter. The entire recipe calls for just two ingredients — green cabbage and non-iodized sea salt — so there is nothing hidden, nothing processed, and absolutely no dairy anywhere in the picture. That simplicity is actually what makes fermentation work: the salt draws moisture out of the cabbage to create a natural brine, and the beneficial bacteria do the rest over the course of one to two weeks. Massaging the cabbage by hand is the most satisfying step, and watching the liquid pool in the bowl is a genuinely rewarding sign that things are going exactly right. You control the sourness by tasting from day seven onward, pulling it from the counter whenever it hits that perfect tangy note for your palate. Once it's chilled and sealed, it keeps beautifully in the fridge and works on everything from grain bowls to grilled sausages to a simple side alongside roasted vegetables.
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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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