Hazelnut Free Lacto-Fermented Sauerkraut
Fermented cabbage has been a kitchen staple for centuries, and this homemade version is as pure and satisfying as it gets — just cabbage, salt, and time. The ingredient list is refreshingly short, which means there's no guesswork about hidden additives, nut-derived flavorings, or cross-contaminated processing facilities that can make store-bought versions a gamble. All you need is a sharp knife, a mason jar, and a little patience while the natural lacto-fermentation does its quiet, bubbling work. The optional caraway seeds add a subtle earthy note that pairs beautifully with the developing tang, but the sauerkraut is completely delicious without them too. Watching the brine rise and the cabbage transform over the course of a week or more is genuinely one of the most rewarding things you can do in a kitchen. At one week it's bright and mildly sour; by four weeks it's deeply complex and punchy — the kind of condiment that makes bratwurst, grain bowls, and even avocado toast feel like a proper meal. Once it's sealed and in the fridge, you'll have up to six months of probiotic-rich, crunchy goodness ready to go.
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!