Almond Free Orange-Garlic Sauerkraut
Tangy, bright, and alive with flavor, this fermented cabbage is a far cry from the plain, vinegary stuff you find in a can. Fresh orange zest and grated ginger give it a citrusy warmth, while sliced garlic and ground turmeric add depth and a gorgeous golden hue that makes it look as good as it tastes. The whole process relies on nothing but cabbage, salt, and a handful of pantry staples — no nuts, no nut-derived oils, no hidden additives to second-guess. That simplicity is exactly what makes it so trustworthy for anyone navigating ingredient labels with caution. You massage the cabbage until it releases its own natural brine, pack it into a mason jar, and let fermentation do the rest over three to five days. The result is a probiotic-rich condiment that's incredible piled onto grain bowls, tucked into sandwiches, or served alongside roasted meats. Once you taste a batch you made yourself, store-bought will be very hard to go back to.
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Learn more →Ingredients
8 servings
- 1 small head green cabbage (about 2 lb), outer leaves removed
- 1 tbsp fine sea salt (non-iodized)
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh orange zest (from about 1 large orange)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
Instructions
- 1
Quarter the cabbage through the core, then cut out and discard the core. Slice each quarter crosswise into thin shreds about 1/8-inch thick. Reserve one of the large outer leaves before discarding the rest.
- 2
Transfer the shredded cabbage to a large mixing bowl. Sprinkle the sea salt evenly over the cabbage, then massage and squeeze firmly with both hands for 8–10 minutes, until the cabbage has released a significant amount of liquid and feels limp and wet — the brine should pool visibly at the bottom of the bowl.
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