A Basic Sauerkraut

An easy way to make your own nutritious and probiotic condiment. Feel free to experiment with both the vegetables and the seasoning.

  • Shred a large cabbage (the outer couple of leaves and the core can be composted) and pop it all in a mixing bowl with one and a half tablespoons of sea salt and a tablespoon caraway seeds (optional)
  • Squeeze and pummel it all for ten minutes to release the juices. The volume of cabbage will be greatly reduced but you should be left with lots of liquid.
  • Push the cabbage and its liquid firmly into a preserving jar, pop the lid on and store at room temperature for around five days, “burping” daily by releasing the lid.
  • Once ready, store in the fridge. It will go well with meats, eggs and cheeses or mixed into soups.

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If you would like to know how to incorporate more fermented foods into your diet to support good gut health, strong immunity and clear skin then you might like to sign up with me for private coaching.

 

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