Sauerkraut gets a serious glow-up here, swapping the plain, one-note stuff you find at the store for something bright, aromatic, and genuinely exciting. Fresh orange zest, sliced garlic, grated ginger, and a touch of turmeric transform a humble head of green cabbage into a ferment that smells incredible and tastes even better — tangy, warm, and just a little citrusy. The whole process is beautifully simple: salt, massage, pack, and wait. No cooking, no special equipment beyond a mason jar, and every single ingredient is naturally free of grain-based additives or hidden fillers that can sneak into commercial versions. Watching the brine turn golden from the turmeric as fermentation bubbles away is genuinely satisfying, and by day three you'll be sneaking tastes straight from the jar. The finished kraut is crunchy, complex, and endlessly versatile — pile it onto grain bowls, tuck it into wraps, or serve it alongside roasted meats as a punchy condiment. Once you've made your own, going back to the jarred stuff from the grocery aisle is going to feel like a real step down.
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 →8 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)