If you haven't ever made your own homemade sauerkraut, you are totally missing out. :)
It’s simple, inexpensive and full of health benefits.

Sauerkraut is the most well-known lacto-fermented vegetable. It contains Vitamin A and C and is rich in beneficial bacteria, which helps to colonize the gut and train the immune system.


I remember when I was a child my grandparents used to use sauerkraut a lot. My favorite recipe back then  was sauerkraut soup. 


  • 1 small head of cabbage

  • 1-3 tbsp of sea salt


Chop or shred cabbage and sprinkle with salt and let it stand for ca. 10 minutes.


Knead it the clean hands for couple of minutes until there is enough liquid to cover.
Stuff the cabbage into a jar and press it with your fist. 
Cover the jar with a tight lid, set aside in a room-temperature location for about for 3-4 weeks. 



You can also add other spices or veggies too. 
Look for organic, unpackaged cabbage to keep pesticides out.
Sauerkraut bought at supermarket will not taste so good as homemade one, because you can adjust the flavors to suit your preferences.