Sauerkraut is a fermented cabbage dish that has been around for centuries. This traditional German food is now enjoyed worldwide for its distinct taste and numerous health benefits. Sauerkraut is packed with probiotics, vitamins, and minerals, making it a superfood for digestion and overall health.

To make sauerkraut, cabbage is thinly sliced and mixed with salt to release its natural juices. The mixture is then left to ferment in a jar or crock for several weeks. During the fermentation process, beneficial bacteria break down the cabbage, creating a tangy and slightly sour flavour. This recipe is not only delicious but also has numerous health benefits.

The probiotics in sauerkraut help to balance the gut microbiome, improving digestion and boosting the immune system. Sauerkraut is also an excellent source of vitamin C, which supports collagen production and skin health. It is also high in vitamin K, which is essential for bone health and blood clotting.
There are many ways to enjoy sauerkraut. It can be eaten as a side dish, added to sandwiches or salads, or used as a topping for hot dogs and sausages. It can also be used as an ingredient in various recipes, such as soups, stews, and casseroles.
Making sauerkraut at home is easy and inexpensive. All you need is a head of cabbage, salt, and a container to ferment it in. While the process can take several weeks, the result is a delicious and healthy food that is worth the wait.
In conclusion, sauerkraut is a tasty and nutritious food that is easy to make at home. With its numerous health benefits and versatility, sauerkraut is a food that everyone should try. Whether eaten on its own or used as an ingredient in recipes, sauerkraut is sure to add flavour and nutrition to any meal.


Recipe by William DickinsonCourse: SidesDifficulty: Easy


Prep time



Sauerkraut, meaning “sour cabbage” in German, is a tangy slaw of fermented cabbage. Sauerkraut can be used as a condiment on numerous foods, such as bratwurst, or eaten as a side dish in its own right.


  • 1 medium green cabbage (~2 kg)

  • 1 to 3 tbsp of Sea salt


  • Make sure your jar (or jars) are washed and rinsed of all soap residue. Also, give a good wash to your hands, you will be using them to massage the salt into the cabbage. Remember, when fermenting, we want to provide the cleanest environment as possible so then the beneficial bacteria will have every chance to succeed
  • Chop or shred cabbage. Sprinkle with salt.
  • Knead the cabbage with clean hands until there is enough liquid to cover.
  • Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.


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