Barley 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. Massaging sea salt into fresh green cabbage draws out its natural juices to create a brine that does all the heavy lifting — no vinegar, no preservatives, and absolutely no grain-based additives to worry about. Sliced garlic, fresh orange zest, grated ginger, and a touch of turmeric transform a humble jar of sauerkraut into something genuinely exciting, with a citrusy warmth that pairs beautifully with everything from grilled proteins to grain bowls. The fermentation process takes just a few days at room temperature, and watching those first bubbles appear around day two is oddly satisfying. Because every ingredient here is whole and plant-based, you never have to second-guess a label or wonder whether a hidden grain snuck into the mix. The finished kraut keeps developing flavor slowly in the fridge, so it actually gets better the longer it sits — if you can resist eating it straight from the jar.
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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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