Fermented Sauerkraut

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


1 medium cabbage, finely shredded. Any type of cabbage can be used but it's even better if you can mix different types together.
1 tbsp. caraway seeds
1 tbsp. sea salt
1 sterilised 500ml jar with lid
  1. Mix all ingredients together in a bowl.
  2. Transfer to sterilised container, adding some pressure so that the cabbage is tightly packed. You should leave at least 2-3cm between the top of the cabbage and the lid of the jar as the mixture can expand during the fermentation process.
  3. Put the lid on tightly and store in a dark cupboard at room temperature for three days. After the three days transfer it to the fridge.
  4. Sauerkraut improves with age so you can leave it in your fridge for at least one month.
  5. Add a dessertspoon to salads or use as a snack with cheese and oat and flax cakes.

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