Homemade sauerkraut

Sauerkraut is a great homemade vegie mix to have on hand for quick meals, pair it with some protein (it goes really well with grilled salmon) and dinner is done!  Not only does this taste delicious it is super good for you too. Fermented foods provide the gut with good bacteria, it’s a food probiotic, plus cabbage is part of the cruciferous family of vegetables, a group of vegetables that includes broccoli, kale, brussel sprouts and cauliflower. These vegetables are detoxifying and anti-inflammatory and benefit the liver, spleen and stomach in Chinese medicine. They are also full of vitamins and contain the minerals magnesium and manganese too. We make our own sauerkraut it’s easy (after a couple of practices) and satisfying knowing you did it yourself.

1 Medium Organic Cabbage (red or white – you choose)

2 carrots (orange or purple – you choose)

1 tbsp sea salt

2 teaspoon fennel seeds


  • Sterilize a 1-2 litre glass jar (this can be done by running through a dishwasher but make sure it is dry before starting the mix)
  • Remove the outer leaves of the cabbage, then keep 2-3 of the next leaf layers, keep them intact and set them aside. (No need to wash them)
  • Cut the cabbage finely using knife, mandolin or food processor
  • Cut carrot tops and wash, cut carrots finely into strips using knife, mandolin or grate with food processor
  • Mix cabbage and carrot with salt and fennel using in large basin, it’s important to ensure that the salt is evenly distributed through the mix
  • Leave the mixture to sit for 20mins so the salt can draw the liquid out of the cabbage
  • Use a pestle or masher to crush the cabbage to release more liquid (the liquid is the preserving agent)
  • Place the mix into the jar and crush cabbage further until the cabbage sits below the liquid level where there is no air to spoil the fermentation
  • Place the set aside leaves over the crush and press down with a water filled jar as a weight for 24 hours
  • Place loose lid over and set aside for 48 hours
  • Remove weight and tighten lid and store in fridge
  • Wait 5 days for the fermentation before tasting, the sauerkraut will last for a few months but you’ll eat in a few days if you are anything like us!

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