Oats 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 — fresh green cabbage and non-iodized sea salt — so there is absolutely nothing hidden to worry about, no fillers, no additives, and no grain-based ingredients of any kind. Massaging the salt into the cabbage draws out its natural juices to create the brine, which means the fermentation happens entirely on its own without any vinegar or starter cultures. 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. Tasting it daily from day seven lets you pull it at exactly the sourness you love, whether that is bright and mild or deeply funky and complex. Once it hits the fridge, it keeps beautifully and works on everything from grain bowls and sausages to eggs and avocado toast. It is the kind of simple, satisfying project that makes you wonder why you ever bought it in a can.
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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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