Probiotic Rich Sauerkraut
Discover the Goodness of Homemade Sauerkraut 🥬✨
Sauerkraut isn’t just a tangy topping for your favorite dishes — it’s a centuries-old superfood that supports your body from the inside out. Packed with probiotics, fiber, and essential vitamins, this simple fermented cabbage has been celebrated for generations as a natural way to nourish gut health, boost immunity, and keep digestion moving smoothly.
Why sauerkraut?
🌱 Gut-friendly probiotics – naturally fermented to help restore balance in your digestive system.
💪 Immune support – rich in vitamin C and antioxidants.
⚡ Nutrient-dense – low in calories, high in fiber, and brimming with essential minerals.
🕊️ Natural and simple – just cabbage, salt, and time.
The best part? Sauerkraut is incredibly easy to prepare at home. With just two ingredients and a little patience, you can create your own probiotic-rich food right in your kitchen. All it takes is fresh cabbage, a sprinkle of salt, and a glass jar. The fermentation process does the rest, transforming humble cabbage into a crisp, tangy, living food that your body will thank you for.
Making sauerkraut at home means:
No hidden additives or preservatives.
A fraction of the cost of store-bought versions.
The joy of preparing something nourishing with your own hands.
So whether you enjoy it as a crunchy side, a zesty topping, or a daily dose of probiotics, sauerkraut is a delicious way to care for your health, naturally.
Ingredients
1 medium green cabbage (about 2 lbs)
1 ½ Tbsp sea salt or Pink Himalayan
Optional add-ins: caraway seeds, garlic, or juniper berries.
STEPS
Remove 1–2 large outer leaves and set aside.
Slice the rest of the cabbage thinly (shreds or ribbons).
Place the cabbage in a large bowl.
Sprinkle with salt and massage/squeeze with your hands for 5–10 minutes until it softens and releases liquid (brine).
Tightly pack the cabbage and its brine into a clean glass jar.
Press it down firmly so the brine rises above the cabbage.
If your brine isn’t high enough, add a mixture of filtered water & salt
Keep it submerged
Place one of the reserved outer leaves over the top to hold pieces down.
If you have a weight, add it. If not, just make sure everything stays under the liquid.
Use a fermentation lid, a loose lid, or a clean cloth secured with a rubber band (it needs to breathe).
Leave the jar at room temperature (65–75°F) out of direct sunlight.
Check daily to make sure the cabbage is submerged and to release any gas.
Start tasting after 5–7 days. Ferment up to 3–4 weeks, depending on how tangy you like it.
Once it tastes perfect, seal with a regular lid and move to the fridge.
