Pork Free Lacto-Fermented Sauerkraut

Homemade sauerkraut is one of those deeply satisfying kitchen projects where time and salt do almost all the work for you. Shredded green cabbage gets massaged with non-iodized salt until it releases its own natural brine, then it's packed into a mason jar and left to ferment low and slow at room temperature — no special equipment required beyond a jar, a weight, and a little patience. Optional caraway seeds add a subtle earthy note that makes the finished kraut feel genuinely old-world and complex. Because this is a simple lacto-fermentation with just cabbage, salt, and water, there's nothing hidden in the ingredient list to worry about — it's naturally free of any meat-based additives or cured pork products that sometimes sneak into store-bought versions. You can start tasting at the one-week mark for a bright, lightly tangy result, or let it go the full four weeks for a deeply sour, funky kraut that holds its own on anything from sausages to grain bowls. Once it hits your preferred flavor, it seals up and keeps in the fridge for up to six months, making it one of the most rewarding batch-cooking projects you can tackle on a quiet afternoon.

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 →