Red Cabbage Sauerkraut
- Amber Silverman
- 6 days ago
- 2 min read
I make sauerkraut all the time and it’s honestly much easier than it sounds
Slice up a cabbage, weigh it, then add 10g salt for every 500g cabbage.
Massage it for a few minutes until it goes soft and juicy. Definitely use gloves if you are making with red cabbage!! 🤣
I usually throw in a pinch of caraway seeds and a few crushed juniper berries for flavour, then pack it tightly into a sterilised jar.
Press it right down so the liquid covers everything.
If there’s not quite enough liquid, just top it up with salty water (20g salt to 1 litre).
Leave it out at room temp, open the lid once a day for the first week, and it’s ready in 1–2 weeks (longer if you like it stronger).
So, Why is fermented so important?
✨Gut health = overall health
Your gut is home to trillions of bacteria that influence digestion, nutrient absorption, and even immune function. Feeding your good bacteria with fermented foods helps:
* Improve digestion and reduce bloating
* Increase absorption of vitamins and minerals
* Balance your microbiome, which affects inflammation
✨Immune support
A healthy gut is a big part of your immune system. Fermented foods:
* Strengthen the gut barrier (less “leaky gut”)
* Help your immune cells learn what’s safe vs harmful
* Can reduce overall inflammation
✨Metabolic and brain benefits
Fermentation produces compounds (short-chain fatty acids, B vitamins, and bioactive molecules) that can:
* Support blood sugar balance
* Influence mood and brain health via the gut–brain axis
* Even help with cravings and energy levels
💥If you need guidance with upgrading your diet to support your health get in touch
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