Almond Free Lacto-Fermented Sauerkraut
Homemade sauerkraut is one of those deeply satisfying kitchen projects that rewards patience with something far better than anything you'll find in a store — tangy, crunchy, and alive with probiotic goodness. The ingredient list is refreshingly short: cabbage, non-iodized salt, and optional caraway seeds for a subtle earthy note. There are no nuts, no nut-derived oils, and no processed additives to second-guess, making this a naturally clean ferment from start to finish. The process is all about coaxing brine out of the cabbage through a good hard massage, then letting time and beneficial bacteria do the rest of the work. Keeping the cabbage submerged below its own brine is the key technique here — the outer leaf and a weighted bag act as a simple, clever barrier that keeps everything safe and anaerobic. By day seven you'll have a mild, pleasantly sour kraut, and by week four it develops a bold, complex tang that's genuinely addictive on sandwiches, grain bowls, or straight from the jar. Once it hits the fridge, it keeps for up to six months, so one batch goes a very long way.
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
- 2 lb green cabbage (about 1 medium head), outer leaves removed and reserved
- 1 tbsp plus 1 tsp non-iodized salt (about 1.5–2% of cabbage weight)
- 1 tsp caraway seeds (optional)
Instructions
- 1
Quarter the cabbage, remove the core, and slice it as thinly as possible — about 1/8-inch shreds. A mandoline or sharp chef's knife both work well. Weigh the shredded cabbage and note the weight; you need 1.5–2% of that weight in non-iodized salt (roughly 1 tbsp plus 1 tsp for 2 lb of cabbage).
- 2
Combine the shredded cabbage and salt in a large mixing bowl. Massage and squeeze the cabbage firmly with both 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. Stir in the caraway seeds, if using.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!