SAUERKRAUT

Updated: May 21

Sauerkraut is super easy to make and has wonderful health benefits. It is considered to be a digestive aid due to its natural digestive enzymes, as well as its probiotic bacteria, vitamins and minerals. It really is a super food which will boost the immune system and help to keep your gut lining healthy.

Aim to eat it every day. It can be eaten on its own, as a condiment or it can be added to salads.




Ingredients:

1 head cabbage, finely shredded

2 tbsp caraway seeds

2 tbsp Sea salt


Method:

  • Remove the outer leaves from the cabbage, quarter, remove the core and finely shred. Wash thoroughly and mix in a bowl with the caraway seeds and salt. Leave it to stand for 15 minutes.

  • Massage and squeeze the cabbage for about 5-10 minutes which will help the cabbage to start to release its juices.

  • Pack tightly into a glass jar leaving about an inch at the top. Fold a piece of parchment paper to size and place on top of the cabbage before closing the lid.

  • Place in the fridge and allow up to 4 weeks for the fermentation process to take place. You know the fermentation is happening as you will hear a fizzy sound of air escaping which is the carbon dioxide escaping the jar.

* This will keep for up to a year but don’t freeze it as this will destroy the probiotics.

** You can add different flavourings to your sauerkraut such as celery seeds, dill seeds, juniper berries, garlic etc.

*** A mandoline slicer can be used for shredding the cabbage into really thin slices.

**** If you do buy commercially made sauerkraut, read the label as some are pasteurised and this process can destroy many of the live cultures.

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