Sauerkraut is really great for you! It’s full of good bacteria so helps to top up your gut flora plus cabbage is a source of the amino acid glutamine which is the fuel that the cells of the gut use to repair themselves. All in all a great addition to your diet and can be enjoyed as a side dish to meat or fish.
½ green cabbage
½ red cabbage
1-3 tbsp seasalt
- Chop finely or shred the cabbage and put it in a large bowl
- Sprinkle over the salt
- Kneed the salt into the cabbage, liquid will start to come out of the cabbage. Continue kneeding for about 10 minutes
- Place the cabbage into a jar that you can seal or put it into a fermentation crock
- Put a plate on top of the cabbage and weight it down so that all of the cabbage is covered by liquid. If insufficient liquid has escaped from the cabbage add a little water. The cabbage must be covered.
- Leave at room temperature for 2 weeks. More fluid will emerge from the cabbage, remove this as needed to prevent spillage
- Taste, if this is the desired flavor then remove the plate, seal the jar and put it in the fridge
- If not, leave for up to 4 weeks
This the basic recipe, to add a bit of a different flavour you can add caraway seeds, shredded carrot or apple amongst other things.