Makes 6 – 8 x 500ml jars
- 2 red or white cabbages (roughly 3kg total)
- 2 tablespoons fine Celtic or Himalayan salt
- 2 tablespoons Caraway seeds
- 1 teaspoon juniper berries
Additional add ins:
- 1 inch of ginger root, grated
- 1 inch of turmeric root, grated
- 2 raw beetroots, grated
- 2 carrots, grated
- 1 tablespoon of fennel seeds
- First sterilise your glass jars. I hand wash mine in hot soapy water & then pop them in the oven at 100 degrees for 15 minutes. I boil the lids at the same time. Leave jars & lids to cool completely & make sure they’re dry before using them.
- Remove the outer leaves of the cabbage & put them to the side (you will use them later). Cut out the tough cores & finely shred the cabbages with a knife.
- Place all ingredients into a large bowl. Use a pestle or wooden pounder to pound the ingredients to release the juices from the vegetables. This takes about 15 minutes of hard (but rewarding!) work.
- Spoon the mixture into your jars, packing it down as tightly as you can. Leave two inches of space at the mouth of the jar, as the mixture will expand/bubble/fizz & you don’t want kraut juice all over your lovely kitchen top. Place your discarded cabbage leaves at the top & push the mixture down so that the liquid is covering the sauerkraut by about an inch.
- Wipe down the glass with a clean cloth, and seal your jars. I recommend leaving them somewhere you can see them, to ferment at room temperature.
- Pop/burp your jars daily to release the build-up of gas. Taste it after 3 days, and then pop into the fridge when you’re delighted with the flavour. I like to leave mine for 5 – 7 days to get them particularly zingy. They will last in the fridge for up to 6 months (getting better over time, in my humble opinion).
The classic sauerkraut is great to start with, with a robust & traditional flavour. I always go back to this basic recipe. However, if you’ve made it before & want to try something different, add 1 – 2 additional ingredients to keep life interesting. I recommend starting with consuming 1 tablespoon daily, gradually building up to ¼ cup as your gut adjusts. Enjoy!
Jaclyn Cave, BHSc Nat, BComm Soc
Jaclyn is a qualified naturopath with a focus on anxiety, hormones, acne and stress.
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