16/05/2025
How to Make Sauerkraut + Why You Should!
Fermented, flavorful, and full of gut-friendly goodness — here’s your guide to homemade sauerkraut and why it deserves a spot on your plate.
How to Make Sauerkraut:
1. Ingredients:
* 1 medium cabbage
* 1.5 tbsp sea salt (non-iodized)
* Optional: caraway seeds, garlic, chili flakes
2. Instructions:
* Remove outer leaves, core and thinly slice the cabbage.
* Place in a large bowl, sprinkle with salt, and massage for 5–10 mins until it releases liquid.
* Pack tightly into a clean glass jar, pressing down until the liquid covers the cabbage.
* Use a weight to keep it submerged (a smaller jar or clean stone works).
* Cover with a cloth or loose lid.
* Ferment at room temp (65–75°F / 18–24°C) for 3-7 days.
* Taste regularly. When tangy enough, seal and refrigerate!
Health Benefits of Sauerkraut:
Probiotics: Supports gut microbiome & digestion
Vitamin C: Boosts immunity
Vitamin K: Essential for bone health
Low-Calorie, High-Fiber: Great for metabolism & satiety
Anti-inflammatory: Thanks to bioactive plant compounds
Let your gut bloom naturally — one crunchy bite at a time!
