Sauerkraut
Preparation Time | 2.5 hours
Cooking Time | 0 mins
Servings | 12
By | Dan Kirkham
Fermented foods are amazing for the gut as they contain both prebiotics and probiotics.
The natural vinegary flavour of Sauerkraut enhances meals in the same way that condiments do, but without the nasty additives.
This Sauerkraut goes with everything, but you can add different flavours and different vegetables to have a good variety. Sauerkraut lasts for ages, so you can make a load in advance and add them to your cupboard store for some ‘go to’ gut goodness.
Method
Step 1
Shred your red cabbage, white cabbage, carrots, onion, ginger, chilli pepper and apples into a large bowl.
Step 2
Cover your ingredients with Celtic sea salt, apple cider vinegar and honey
Step 3
Toss the mixture and leave to one side for 20 minutes. Repeat for 2 hours until the salt begins to draw out the water from the veg.
Step 4
Once you have drawn out the water, transfer the mixture into some jars and press down firmly until the liquid rises to the top. Put the lids on the jars and store them upside down on a draining board for about a week.
Ingredients
- 1 whole Red Cabbage
- 1 whole White Cabbage
- 6 Carrots
- 1 Onion
- Thumb sized piece of Ginger
- 1 Chilli Pepper
- 3 Apples
- 3 Tbsp of Celtic Sea Salt
- 3 Tbsp of Apple Cider Vinegar
- 3 Tbsp of Honey