This homemade sauerkraut recipe is simple, inexpensive and delicious, offering numerous health benefits with just two ingredients and some time for fermentation. Sauerkraut is beneficial due to its rich probiotic content, which supports gut health and, therefore, brain health. It’s also high in fibre, aids digestion, boosts your immunity and reduces inflammation.

Perfect if you’re a beginner making ferments at home, this recipe is an easy introduction to the process and will make enough sauerkraut to fill about half of a large wide-mouth mason jar (make sure it has a clipped lid). This sauerkraut only takes about 4 days to ferment.

Both vegan and flexitarian-friendly, the lactic acid bacteria (specifically Lactobacillus) feed on the sugars in cabbage leaves during fermentation, which results in a delicious and tangy flavour. The fresh cabbage, combined with the salt, creates a natural, healthy fermentation process, unlike sauerkraut you can buy in the supermarket in jars, which often contain vinegar and lack any real health benefits. Some supermarkets do sell naturally fermented sauerkraut that is found in the refrigerated section, but most are not organic, so why not give this recipe a try, make it yourself — and save lots of money.

And the best part of this recipe—you only need 3 ingredients!!!

Ingredients

1 small to medium head of organic cabbage (green, red, purple,)
4-5 tbsp Celtic sea salt or Himalayan salt
Fresh filtered water (don’t use unfiltered tap water)

Optional extras: Cumin seeds, black peppercorns, chilli flakes, chopped garlic and/or ginger

Directions

It’s really simple — peel off the outer layers of the cabbage, rinse and put aside. Meanwhile, cut the rest of the cabbage into slides and cram into the Mason jar. Next, make your brine by mixing the salt and water, then add to the jar. If you choose to add any extras like cumin seeds, black peppercorns, chilli flakes or chopped garlic and/or ginger, then do this before closing the jar.

Make sure that all of the cabbage is submerged in the brine. If not, then use the outer layers you set aside and cram them into the top, so that the chopped cabbage is submerged. Now set the jar aside, away from sunlight and heat (in the corner of a cupboard will do) — and that’s it!!!

Your sauerkraut will be ready in about 4 days, when the fermenting process has broken down the cell walls and the flavour is tangy.

Enjoy!!!

Love, Gaynor x