Sauerkraut

This is super easy, cheap, and far superior to store bought Kombucha, both in taste and probiotic content. One 250ml serving of raw sauerkraut contains up to 25 billion probiotic organisms, which is the same as a high-quality probiotic supplement.

-       1 cabbage head

-       2 Tablespoons of cumin seeds

-       Salt

Method

1.     Save the outer few leaves of the cabbage for later.

2.     Slice cabbage into thin strips & wash well.

3.     Weigh your cabbage. You will need 2% of this weight in salt.

4.     Add this amount of salt, massage for 10 minutes, until the water from the cabbage starts to come out. Let it sit for 1-2 hours, until more of this brine comes out, which you will need to cover the cabbage.

5.     Transfer cabbage to sterile jar and cover with the brine. Seal the cabbage off from the air with one of the large cabbage leaves, and place fermentation weights on top. If you don’t have fermentation weights, you can either use sterilised rocks, marbles, or see my shop for hand-made ceramic fermentation weights I have made for you!

6.     Close lid, label jar with the date, then let it sit in a cupboard for 4 weeks. You can store this in the fridge for up to 6 months.