Seed Oil Free Homemade Sauerkraut
Tangy, crunchy, and alive with probiotic goodness, this homemade sauerkraut is one of those recipes that feels almost magical for how little it asks of you. Just two ingredients — green cabbage and fine sea salt — and a little patience are all it takes to produce something genuinely delicious. For anyone avoiding refined seed oils, store-bought fermented foods can be a minefield of unexpected additives, but this one is completely clean by design: nothing goes in the jar except cabbage and salt, full stop. The process is straightforward — shred, massage, pack, and wait — and the daily ritual of pressing the cabbage down in those first few days makes you feel like a proper home fermenter. Somewhere between day seven and ten, you'll pull off the cloth cover, take a taste, and realize it's exactly as sharp and satisfying as you hoped. It's brilliant piled onto sausages, stirred into grain bowls, or eaten straight from the jar as a gut-friendly snack that costs almost nothing to make.
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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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