Gut Friendly Recipes

Homemade Sauerkraut

Free vegetable serve
Best Choice Recipe


Chop or shred cabbage and sprinkle with salt. Knead the cabbage with clean hands, or pound with a potato masher for about 10 minutes, until there is enough liquid to cover.


Stuff the cabbage into a class jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.


Cover the jar with a tight airlock lid. Culture at room temperature (18-20°c is preferred) for at least 2 weeks until desired flavour and texture are achieved.


If using a tight lid, “burp” daily to release excess pressure. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavour will continue to develop as it ages.


Prep 30 Minutes
Leave to stand for 2 weeks


Prior to culturing, you can also mix 1 part other vegetables or ingredients (shredded carrots, apples, etc.) with 5 parts cabbage to vary the recipe.