Servings: 1Â | Â Prep time: 40 min |Â Â Cooking time: 0 min
Sauerkraut is a superfood! It contains an abundance of good bacteria that is beneficial for your gut health. Recipe credit: Dr. Melody Fourie – Gut specialist.
Natural probiotics
Ingredients:
- 1 tablespoon pink Himalayan salt / Celtic Salt / Sea Salt (non-irradiated)
- 1 fresh organic green / purple cabbage
- 1 cup filtered, or spring water (no tap water as the chemicals will kill the beneficial bacteria)
- Optional:Â Feel free to get creative! You can keep your sauerkraut classic with just cabbage and salt, or add flavours such as fennel seeds, caraway, chilli, grated carrot. Bring along any of your favourite herbs or spices if you’d like to experiment!
Equipment:
- A large mixing bowl
- A sharp knife or mandoline
- A clean glass jar (approximately 1 L)
Method:
- Shred the cabbage finely in your food processor or by hand as if you are making coleslaw.
- Place chopped cabbage into a large mixing bowl and sprinkle with pink Himalayan salt.
- Knead the cabbage together by hand until it begins to release its juices. Add filtered water.
- Fill a mason jar by packing the cabbage tightly until the brine created by the vegetable juice and salt completely submerges the shredded cabbage.
- Fill the jar only to the neck curve, leaving enough room for gas and cabbage to rise.
- Leave it at room temperature for 4+ days, up to 7 days in winter.
- Open the jar daily to compress the content tightly with the back of a spoon, once per day, to release the natural gases that have built up during the fermentation process and to ensure the cabbage remains submerged in the brine during the fermentation process.
- Storage Suggestion: Refrigerate once you’ve opened for serving
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