When I started to read more about digestive health, I discovered sauerkraut. I had never given it a chance before and I have no idea why. Sauerkraut is fermented cabbage that provides beneficial probiotics that are linked to improvements in digestion, cognition and a strong immune system.
It’s so easy to make too. I tried a couple of recipes and have adapted to make them my own. You can change it up and use carrots or onions if you like. You will need 2 jars for this recipe.
Please note, once made, you will need to open the jars every few days. This is called ‘burping’ them! Burping the jars lets out built up gases during the fermentation process. If not, you could have exploding cabbage!
- 1 white cabbage
- 1 fennel
- 1 large cooking apple or 2 eating apples
- 1 tablespoon of salt
- Step 1 Prepare the jars by filling with boiling water, emptying and leaving to cool.
- Step 2 Before you start, keep a couple of cabbage leaves.
- Step 3 Grate the cabbage, fennel and apple and place in a large bowl.
- Step 4 Add the salt and massage with your hands for a few minutes.
- Step 5 Pack the mixture into the jars about ¾ full.
- Step 6 Place the cabbage leaf on top and close.
- Step 7 Store in a cupboard for 2-3 weeks to ferment.
- Step 8 When opened keep in the fridge – it will last for months!