Get your gut healthy the vegan way – find out how!

Three reasons you should make your own sauerkraut at home: Number one – it’s super cheap. Number two – it’s really easy, and number three – it is extremely good for you!

So let’s go make it!

There are various ways that one can make sauerkraut using a variety of flavours but the key ingredients and the method will always be the same. In this presentation, we are experimenting with red cabbage instead of the traditional white cabbage which is often used that everyone has become so familiar with.


Red Cabbage, beets, juniper berries, and salt.

Here is further information that may bring you up to speed regarding probiotics and why they are so good for us.

Some other ways that you can make sauerkraut easily:

  1. White cabbage, pink Himalayan rock salt, dill, horse radish.
  2. White cabbage with 1 x T of salt, vinegar, and organic sugar in each container.  Then top up to 2/3 boiled water.
  3. Mixed combo of white and red cabbage with quince, caraway seed and salt.

Make sure all containers and jars are ultra clean before you fill them up.

Your method will be similar in that you will cut your cabbage in half, take out the core – then quarter. Always opt for a good quality salt with lot’s of minerals, as you shan’t be throwing out the water.

Shred to your desired thickness, salt and massage – then allow to stand for up to a day. (this allows for the salt to release the juices from the cabbage, and makes the rest of the process a singe).

Add to a container (a handful at a time, then press to release water further).  You can add your other flavours in-between.  N.B. Horseradish not only adds wonderful flavour but doubles up as preventing possible mould. You want to press down your cabbage hard into the containers until the cabbage is covered with brine.

Finally, preferably keep those ingredients press down with a plate, on top of which you shall set a  weight such as a 2 litre bottle filled with water etc so that your cabbage stays submerged in it’s juices.

Cover your container with a cheese cloth or damp cloth so that it has some room to breath. Never fill your container up all the way to the top as, as your sauerkraut starts to ferment – it expands before it settles down.

Place in a safe corner away from any action but check on it every day wiping away any foam which may develop on the sides.  The fermentation process ought to take about three weeks, but taste your sauerkraut – you may even enjoy after a week.

Probiotics is the total buzz word right now, and that’s exactly what is in sauerkraut. It’s got tons of good bacteria which is great for your gut! Ready good for indigestion and immunity, giving your vegetables absolute superpowers! Cabbage is a great source of A, C, fiber – it’s a great veg to eat on it’s own but even better fermented!





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