Try this! simple sauerkraut

Sauerkraut is an amazing addition to your diet. It has a long shelf life, a distinctive sour flavor, and is rich in probiotics to support your digestive system and immune system.

Fermentation has been used for centuries to preserve seasonal vegetables beyond their standard shelf-life. In addition to preserving the cabbage, the fermentation process also transforms it into something incredibly tasty and gives it additional health benefits — fermented sauerkraut contains a lot of the same healthy probiotics as a bowl of yogurt.

Enjoy this probiotic-rich side dish with all of your favorites! It’s amazing for your digestion.


Makes 1 large jar


  • 1/2 large (1.5kg) red cabbage, cored and finely shredded with a knife or on a mandolin.
  • 1 tablespoon carraway seeds (optional)
  • 1 tablespoon fine sea salt


  1. Place all ingredients in a sturdy bowl. Using your hands (with gloves if you don’t want purple hands), massage and squeeze the cabbage until it starts to release its juices. This can take around 10-15 minutes.
  2. Transfer the mixture into thoroughly cleaned glass jars and push down until juices cover the top of the cabbage. With a wooden spoon press the mixture down. (If your sauerkraut has not produced enough liquid to cover the cabbage, make your own by mixing a pinch of sea salt in some water and pour on top of cabbage.)
  3. Screw lid on tightly and place on the kitchen bench at room temperature for about 2 weeks.
  4. Every few days, open the kraut over the sink (due to the pressure, some liquid might come out) and push the cabbage down again below the liquid.
  5. You may see bubbles, foam, or white scum on the surface of the sauerkraut – these are all signs of normal, healthy fermentation. The white scum can be skimmed off as you see it.
  6. Your kraut will be ready to use when bubbles start to form and your kraut smells sour/vinegary (but pleasant).
  7. Store your jar of kraut in the fridge, where it will last several months.

Time Saver Tip

  • You can use purple of white cabbage or a mixture of both.
  • Tastes great with BBQ meat, as part of a veggie quinoa salad or on sandwich.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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