How to make sauerkraut

Did you know that sauerkraut is great for your guts? Seriously. It’s a traditional fermented food, which is just packed full of vitamins, minerals and probiotics. It’s simple enough to serve alongside many savoury dishes for improved digestion, or you can eat it on its own for the same effect – a tablespoon a day is great for your intestinal flora.

You only need three things to make sauerkraut, making it an exceptionally simple and cheap way to add a boost to your digestive system.

Ingredients

  • 1kg green or white cabbage quartered, cored and thinly shredded
  • 2tbsp sea salt
  • 1 tbsp juniper berries
  • 1 Kilner jar or large jam jar

Method

  1. Add the salt to the bowl of cabbage and massage cabbage for 10 minutes. This is a really important part of the process in order to create brine to cover the cabbage.
  2. Add juniper berries and mix thoroughly.
  3. Transfer to the jar and pack in the mixture tightly. This is another important step. Keep pushing down with a rolling pin to ensure that you get all of the air out and you are submerging the vegetables in their own juices.
  4. Leave a little space at the top. Seal the jar and leave for up to 3 weeks in a warm room. You can try it after 5 days and monitor taste.
  5. You many need to lift lid once every couple of days in order to let any gas out that may have built up.
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This recipe comes to us via Primrose’s Kitchen. Primrose’s Kitchen is founded by Primrose Matheson, who has a background in naturopathic and complementary health studies, which she uses her knowledge of a balanced body to design natural and wholesome food.