Simple Sauerkraut


Once fermented, cabbage is one of the best natural probiotic foods we have available – home made sauerkraut is a delicious and simple way of enjoying it. Although making it for the first time can be a little daunting, once you get into the swing of fermenting your own foods it only takes a few minutes per batch. This recipe is from the GAPS book, and it is best to use organic ingredients.

Ingredients (to fit into a 500ml jar):
300g cabbage
3 carrots
1.5 tbsp sea salt
Sterilised glass jar

– finely slice (shred) your cabbage and grate your carrots, then put everything into a large bowl and sprinkle over the salt

– cover with a loosely fitting plate or a tea towel, and leave in a warm place overnight (as you would with home made bread). By morning your veg will have wilted down to about half and the salt will have naturally drawn out a lot of the probiotic juices. It will also kick start the fermentation process


– using both your hands squeeze out every last drop of juice. You’ll notice that a fair bit of liquid comes out of it

– when your veg is literally swimming in juice it’s ready to transfer to the jar. Push it down hard so it’s packed in really tight

– ensure the juice covers all the veg because if the veg is exposed to air it will start rotting

– you’ll also need to leave about an inch at the top just in case air escapes in the fermentation process

– cover loosely and leave in your warm place for 4 days, then transfer to the fridge

– it should keep for a few months, but it’s good to get into the habit of enjoy alongside every meal to aid digestion


Linking up as below:
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