Homemade Sauerkraut

This is gluten free, refined sugar free, fermented Kath and Jade's Food Journal: bit.ly/panaceas


  •  I purple cabbage
  •  4 organic carrots
  •  2 Tbsp dill seeds
  •  2 Tbsp mustard seeds
  •  2 tsp Himalayan or sea salt


1. Grate carrot and finely slice cabbage, placing shreds into a large bowl. Cover with salt and stand for 10 minutes. Using your hands, squeeze and crush vegetables for 10 minutes, or until juice is released. Stir in seeds.

2. Transfer into wide mouthed glass jars, compressing the mixture hard to release any air bubbles. Fill to just below the neck of the jar, ensuring all vegetable are submerged below the juice (add water if they are not so). Cover the opening with a clean cotton towel and elastic band.

3. Store in a cool dark place for 2 weeks. Fasten lid, store in refrigerator for 3 months.

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SaladsHolidayGluten FreeRawSugar FreeLow FatLow Carb

Guest Blogger Kath and Jade

Sisters Kath and Jade, both passionate about food, hope you enjoy their recipes. See all recipes by Kath and Jade

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