An easy sauerkraut recipe for you. It's good for your gut!

I can’t take the praise for this one as it is my take on the Michael Mosley sauerkraut recipe featured in his Fast 800 program. More on him here. The great thing about this recipe is that it’s cheap, dead easy, and gives your gut an extra dose of prebiotics and probiotics every time you add a little to your meal. Mosley eats his with his scrambled egg breakfast which I’ve also tried and loved. Also, as I receive an unknown box of organic veg each week, it’s a great recipe for the red cabbage I often receive and don’t know what to do with! I now have a larder full of homemade sauerkraut! Christmas presents perhaps?!

So here’s how to make it. You’ll need a couple of kiln or airtight jars so make sure you have those at home first.

INGREDIENTS

One red cabbage,

Two red onions

Some fennel (I pass on this as I don’t like it raw)

1 1/2 Tablespoons of salt

Pepper, coriander seeds any seasoning you like

Slice the red cabbage, two onions, and fennel and put in a large bowl. Add the salt and seasonings. Then (I put gloves on for this bit) scrunch it all up with your hands for a couple of minutes then leave it to rest for half an hour to an hour. Then squeeze it into your sealable jars using the end of a rolling pin to push it all down and finally add a couple of tablespoons of filtered water.

Leave the jars in a cool place for a few days where they will be doing their own thing and fermenting away, making gas. (I left mine for 4 days as I was away.) Then, every other day, open the lid and push down using the rolling pin to release the gas. Do this for a couple of weeks, every other day, and then pop the jars into the fridge. How easy is that!

Do let me know if you try this at home. It went down very well on my Vlog when I shared it so thought you might like it here. And if you want to see me doing it on YouTube, here’s the link And don’t forget to Subscribe if you haven’t already!

See you soon,