This one is for all our health-food fanatics! ?
Our super simple, probiotic-powered, gut-loving, Red Cabbage Sauerkraut recipe is prepared in ten minutes and stored for months! ?
Packed with nutrients, this recipe is a great way to extend the shelf life of any veggies you have on hand that might need using up.
- Cut away the hard base of the cabbage and discard. Shred the remaining cabbage into fine slices and place in a large bowl. Sprinkle with salt and mix thoroughly. Let sit for a few minutes.
- Place the cabbage mixture into large glass jar, bit by bit. Press down between each layer. We used a rolling pin to do this. Top with a large piece of cabbage and press down.
- In a medium bowl, stir the water and salt together until the salt is dissolved.
- Pour the salt water into the glass jar. Cover with a lid. Leave to ferment in the cupboard. The sauerkraut is best left for 2 weeks before eating, then we suggest moving it into the fridge. Use within three months.