Shellfish Free Homemade Sauerkraut

Tangy, crunchy, and deeply satisfying, this fermented cabbage is one of those kitchen projects that feels almost magical once you taste the results. It calls for just two ingredients — green cabbage and non-iodized sea salt — so there's nothing hidden, nothing processed, and absolutely no concern about cross-contact from seafood or shared production lines. The process is beautifully hands-on: you massage the salt into the shredded cabbage until it releases its own brine, then pack it into a jar and let time and natural fermentation do the rest. Pressing the cabbage down daily for the first few days keeps everything submerged and the ferment moving in the right direction. By day seven you can start tasting, and somewhere between a week and two weeks you'll hit that perfect balance of sour, bright, and alive. The finished sauerkraut is incredible piled onto sausages, stirred into grain bowls, or eaten straight from the jar as a probiotic-rich snack. Once you realize how simple and satisfying homemade fermentation can be, store-bought versions are going to feel like a real step down.

About Fig

Fig 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 →