Pecan Free Homemade Sauerkraut
Tangy, crunchy, and alive with flavor, this homemade sauerkraut is one of those kitchen projects that feels almost magical once you see the brine start to bubble. It takes just two ingredients — green cabbage and non-iodized sea salt — and a little patience, making it one of the most naturally allergen-friendly fermented foods you can make. No vinegar shortcuts, no additives, no mystery ingredients hiding on a store label. The process is straightforward: shred, salt, massage, pack, and let time do the heavy lifting over seven to fourteen days of slow fermentation at room temperature. Pressing the cabbage down daily in those first few days keeps everything submerged and the fermentation on track. The result is a bright, pleasantly sour kraut that you can pile onto sausages, stir into grain bowls, or eat straight from the jar. Once it hits the sourness you love, it goes into the fridge and keeps beautifully for weeks.
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!