Sauerkraut is easy and cheap to make. Fermented vegetables provide the right bacteria for a healthy gut and body. Kraut can be incorporated in your daily routine; tablespoon or two added to your salad or a topping to avocado on toast.
Recipe from Little Bird Organics.
Ingredients:
- 1 Red cabbage
- 1 Large beetroot
- 2 ½ tbsp. sea salt
- 10 juniper berries
- 1tsp caraway seeds
Method:
- Sterilise a large agar jar. Ensure hands and equipment are clean to avoid unwanted bacteria. Using a mandolin (or by hand) shred cabbage and finely slice beetroot. Place into large bowl. Sprinkle with salt and massage salt through until mixture begins to soften and change colour. Add berries and seeds. Leave to sit for an hour to allow salt to draw out liquids.
- Tightly pack mixture into a large jar using your fist to press down. Pour any remaining liquid into the jar. Place one of the outer leaves of the cabbage on top of the mixture and press down on the sauerkraut mixture so it is fully submerged in liquid. You can place a weight on the leaf to ensure this occurs. Place a piece of fabric over the jar and secure with rubber band. Over the next 24 hours continue compacting the kraut down as it further releases liquid. Then, cover with lid or plate.
- Leave the jar in a dark place, inside a cupboard, for 10 – 21 days. When ready it will have a sour taste. Store in the fridge.
Enjoy!
Deliciously healthy and your gut will thank you!