Sauerkraut Recipe

Sauerkraut Recipe

Winter is almost over but coughs, colds and flu are still in season. One great way to boost your immune system is with a food source that dates back to the days of Captain Cook and his scurvy beating Kraut! Sauerkraut is easy to make from Cabbage and has more vitamin C than your Orange tree can throw at you.

In true ‘keep it simple’ style that I love to share, here is my recipe that you can use your home grown winter cabbages for. It is Raw which increases the nutrient load and being salty… with good salt, I don’t find my kids struggle to eat it. Best of all with just 4 ingredients it’s a time winner.

Raw Sauerkraut Recipe


1 large green or red cabbage
2 cloves garlic minced
2 tablespoons Himalayan salt
1 teaspoon dried chilli flakes


1. Finely shred cabbage in food processor or slice finely by hand
2. Place cabbage in large plastic or glass bowl
3. Add all other ingredients to cabbage bowl
4. Squeeze and massage ingredients into cabbage. The mix will become very wet and will reduce in size by at least 2/3. Keep massaging for 5 minutes and until a lot of juice is created.
5. Pack cabbage mix tightly into glass mason jar. Pressing firmly between layers to ensure very little air is trapped. Fill glass mason jar until packed 3cm from top.
6. Pour cabbage juice over packed cabbage in jar. Fill liquid until 1 centimeter from top.
7. Screw lid tightly on jar
8. Sit in warm and dry position for 4 days. Each day release the lid of the jar briefly to let built up fermentation air to escape.
9. On day 5 refrigerate and use 2 tablespoons per day for great gut health.