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snacklunchGut Health
Classic Homemade Sauerkraut
Lacto-fermented cabbage — one of the oldest probiotic foods. Tangy, crunchy, and teeming with beneficial bacteria.
Total Time
20 min
Servings
12
Cuisine
Continental German
25kcal
Calories
1g
Protein
6g
Carbs
0g
Fat
2g
Fiber
How to Make It
- 1
Shred cabbage finely. Toss with salt in a large bowl.
- 2
Massage cabbage firmly for 10 minutes until it releases liquid.
- 3
Pack tightly into a clean jar, pressing down so brine covers the cabbage.
- 4
Seal loosely and ferment at room temperature for 5-7 days, tasting daily.
Tip: Keep cabbage submerged under brine at all times to prevent mould.
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