Simple to make and keep, great to have any time, add to your favourite salad, evening meal or with scrambled eggs for lunch.
Sauerkraut is probably the most well-known lacto-fermented vegetable. It contains high levels of dietary fibre, and provides vitamin A, vitamin C, vitamin K, and various B vitamins. It is also a good source of iron, manganese, copper, sodium, magnesium, and calcium. Health benefits include improving digestive health, boosting circulation, protecting heart health, providing energy, stimulating the immune system, strengthening bones, reducing inflammation, protecting against certain cancer, and even improving your vision and skin health. So all in all this is one to enjoy regularly in your diet.
What you need:
½ savoy cabbage
½ red cabbage
2 tbsps sea salt
What you do:
Finely chop, grate or use a food processer to chop up all vegetables.
Place in a bowl and knead until the juice starts to come out of the vegetables.
Place in a jar and continue kneading until all the vegetables are covered in their own juice.
Leave in a cool place for 5 to 7 days.
Sauerkraut will keep for 6 months, providing it remains covered by the cabbage juice.