Easy homemade sauerkraut

If you have taken antibiotics in the past, chances are your gut would have lost lots of bacteria, including the beneficial ones.

Sauerkraut is teeming with beneficial lactobacillus bacteria (more than yoghurt) which increase the healthy flora in the intestinal tract. This helps the immune system fight infection, and aids digestion, hence sauerkraut’s venerable reputation as a remedy for upset stomach and constipation. If you are having digestive issues, try a tablespoon of sourkrout with your meals.

Ingredients:

• 1 fresh medium cabbage, cored and shredded
• 1 tbs caraway seeds
• 2 tbs sea salt

Method:

Mix all ingredients in a sturdy bowl and pound with a wooden pounder or just squeeze with your hands, which is actually rather soothing and relaxing, for about 10 minutes to release juices.

Spoon into a large sterilized jar and use the pounder to press down until juices come to the top of the cabbage and cover it. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

Tips:

Use the best quality cabbage, sea salt and water you can get. Lactobacilli need plenty of nutrients and if you use old, chemical-laden ingredients the cultures won’t be able to do their thing.

Make sure you get a good centimetre of juices sitting above the cabbage otherwise mould will grow, ruining the whole lot. If you get bubbles that’s completely fine it just means it’s fermenting and doing its bit.