Your gut health influences everything! From digestion and immunity to mood and energy levels. If there’s one easy, powerful recipe to support your microbiome, this is it!
Sauerkraut has been around for over 2,000 years, first originating in China before making its way to Europe. It’s one of the best foods for gut health, packed with probiotics, fibre, and essential vitamins that nourish your body from the inside out.
Ingredients:
2 medium cabbages (red, green, or one of each) – approx. 2.5 - 3 lbs
3 tbsp unrefined sea salt
You’ll Need:
A 1.5 - 2 litre wide-mouth mason jar or ceramic fermentation pot
Method:
Remove the cores from the cabbages and thinly slice using a sharp knife or food processor. Place in a large bowl.
Add salt, then massage the cabbage with your hands for about 15 minutes. This helps draw out the natural juices.
Transfer the cabbage and its juices into a mason jar. Press down firmly so the cabbage is completely submerged in its brine. If needed, add a little water to cover.
Cover loosely with a lid or tea towel and store in a cool, dark place at room temperature.
After 1 to 3 weeks, your sauerkraut should be ready! Warmer temperatures speed up fermentation. It’s done when it tastes sour and tangy, and the cabbage softens.
Once fermented, seal the jar and store it in the fridge for up to 12 months (unopened) or 2 months (once opened). Always keep it submerged in its liquid for freshness.
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