Dairy Free Lacto-Fermented Sauerkraut
Sauerkraut is one of those ancient, almost magical foods that transforms a humble head of cabbage into something tangy, complex, and deeply satisfying — and it happens to be completely free of dairy by nature. The only real ingredients here are cabbage, non-iodized salt, and optional caraway seeds, so there's nothing hidden to worry about and no label-reading required. The process is all about patience and salt: a good long massage draws out the cabbage's natural juices, creating the brine that does all the fermentation work right in the jar. Over the course of one to four weeks, beneficial bacteria convert those sugars into lactic acid, building layers of sour, savory flavor that no store-bought version can quite replicate. The longer you let it go, the more pronounced and complex that tang becomes — so you can pull it at one week for something mild or wait the full month for a deeply funky, traditional kraut. It's a genuinely low-effort project once it's packed into the jar; most of the work is just checking in daily and keeping the cabbage submerged. Pile it on sausages, stir it into grain bowls, or eat it straight from the jar — it's a fridge staple you'll want to keep going indefinitely.
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!