10 mins
1-2 glass jars
All Year

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! đź«™

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.


  1. 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.
  2. 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.
  3. In a medium bowl, stir the water and salt together until the salt is dissolved.
  4. 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.

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