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Sauerkraut

Sauerkraut

Easy to make and great for your gut health.

You will need:

  • ½ an organic green cabbage, shredded (approx 750g)
  • 2 organic carrots, grated
  • 1 ½ tsp himalayan salt
  • fermented vegetable culture sachet
  • 2 Tbsp fresh turmeric, finely sliced
  • 2 Tbsp fresh ginger, finely sliced
  • 1-2 cloves garlic, diced
  • ¼ tsp chilli flakes
  • 1 reserved cabbage leaf, washed

Sterilize all your equipment and the preserving jar you will be using. Place the cabbage and carrot in a large mixing bowl and sprinkle over the salt. Mix well with your hands until liquid starts to come off the cabbage. Add vegetable culture according to the directions on the packet. Alternatively open a probiotic capsule, dissolve in a Tbsp of water, and add to your cabbage mixture. Add the remaining ingredients and mix well.

Start to fill your jar (1.5 litre jar works well) with the cabbage mixture. Press down well with a potato masher as you go to remove all the air bubbles. The liquid needs to come up over the cabbage mixture. Fold up the reserved cabbage leaf and place on top. Use a small glass to press down on the cabbage leaf enough to keep everything submerged in liquid. Close the lid (I remove the seal so that air can still escape), wrap in a tea towel and store in a dark place for 10-14 days. This whole process is made a lot easier by using a fermenting crock. Check on it every couple of days as fermentation time will vary. It may go a little funny around the outside, this is absolutely fine, just wipe away before placing into jars.

Once you are happy with the level of fermentation you can place it in sterilized jars and keep it in the fridge.