Sauerkraut is an affordable, easy and tasty way of introducing probiotics (good bacteria) into your diet.
The fermentation process encourages essential bacteria such as Lactobacilli and Bifidobacteria to flourish, aiding digestion as well as improving gut, brain and body health.
There are many different ways you can make sauerkraut and lots variations of ingredients, but this is the one that works for me and tastes subtlety scrummy with the caraway and juniper.
1 whole cabbage
2 tbsp Himalayan pink salt (or sea salt)
1/2 tsp caraway seeds
5 dried juniper berries
1. Trim, core and finely shred the cabbage and then mix it with the salt in a large bowl. Start to squeeze the cabbage with your hands. This breaks up the cellular structure of the cabbage and helps it to start fermenting quicker
2. Transfer the cabbage to your pot, jar or bowl and add the spices between the layers of shredded cabbage
3. Add spices between the layers of shredded cabbage
4. Lay a whole cabbage leaf on top of the shredded cabbage and pack it down as tight as you can
5. Cover the crock with a sheet of muslin and sit a weight on top. Cover with a lid if you have one – but NOT an airtight lid
5. Sit a weight on top of the cabbage
6. Allow it to ferment for 3 to 4 weeks, checking it periodically; if the cabbage is not submerged under liquid, add a little salt water to the pot – the cabbage must be submerged under liquid for the recipe to work
7. If any scum appears on top of your sauerkraut, just skim it off
8. When the sauerkraut has collapsed and has become soft, decant it into clean jars and keep in a cool place for up to a year
*Keep in a cool place for up to a year.
By the way, sauerkraut makes the perfect addition to jacket potato and salad!
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