Vegetarian Orange-Garlic Sauerkraut

Tangy, bright, and alive with flavor, this fermented cabbage is a far cry from the plain jarred stuff sitting on grocery store shelves. A generous amount of fresh orange zest lifts the whole batch with citrusy fragrance, while sliced garlic, grated ginger, and ground turmeric layer in warmth and a gorgeous golden hue. The process is beautifully simple — just cabbage, salt, and a little patience as the natural fermentation does its work over three to five days at room temperature. Massaging the salt into the cabbage draws out enough liquid to create its own brine, so there's no vinegar needed and nothing artificial going into the jar. Because every ingredient here is whole and plant-based, it's a completely meat-free and additive-free condiment you can feel good about. Once it hits that perfect balance of tangy and crunchy around day three, it's ready to pile onto grain bowls, tuck into sandwiches, or eat straight from the jar with a fork. Make one batch and you'll understand why homemade ferments are so hard to give up.

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 →