Eggless Homemade Sauerkraut
Tangy, crunchy, and deeply satisfying, this homemade sauerkraut is one of those fridge staples that makes everything it touches taste better — from a simple sausage plate to a grain bowl or a reuben-style sandwich. The entire recipe comes down to just two ingredients: green cabbage and non-iodized sea salt. That's it. No eggs, no additives, no mystery preservatives hiding in a store-bought jar. 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 alive. Massaging the cabbage by hand is genuinely satisfying work, and watching the brine pool in the bowl feels like a small kitchen miracle every time. You control the sourness by tasting as it ferments — pull it at day seven for something bright and mild, or let it ride closer to two weeks for a deeper, more assertive tang. Once it's sealed and in the fridge, you've got a batch of probiotic-rich, completely clean sauerkraut ready to go whenever you need 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!