Eggless Lacto-Fermented Sauerkraut
Tangy, crunchy, and alive with probiotic goodness, this homemade sauerkraut is one of those projects that rewards patience with serious flavor. The entire ingredient list is just cabbage, non-iodized salt, and optional caraway seeds — nothing hidden, nothing processed, and absolutely nothing derived from eggs at any stage. That simplicity is exactly what makes it so satisfying to pull off at home, especially when store-bought versions can carry unexpected additives or preservatives. The process is mostly hands-on in the best way: you massage the cabbage until it releases its own brine, pack it into a mason jar, and let lacto-fermentation do the rest over one to four weeks. A folded outer cabbage leaf and a brine-filled zip-lock bag act as a low-tech weight to keep everything submerged — no special equipment required. The flavor deepens beautifully as fermentation progresses, going from lightly tangy at one week to boldly sour and complex by week four, so you can pull it whenever it hits your personal sweet spot. Once sealed and refrigerated, it keeps for up to six months, meaning one batch goes a very long way on grain bowls, sandwiches, sausages, or eaten straight from the jar.
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!