Sauerkraut Recipe

Health Kitchen Sauerkraut Recipe

Health Kitchen Sauerkraut Recipe


  • 1 whole green cabbage

  • 1/2 small red cabbage

  • 2 large carrots

  • 1 large granny smith apple

  • 2 tsp himalayan sea salt

  • 1 level tbsp dill seeds

  • 1 level tsp fennel seeds

  • 1 tsp juniper berries

  • 2 cups pure water with no chemicals

  • 2 tsp water kefir grains, 2 pro- biotic capsules opened or commercial packet of sauerkraut starter.


  • Slice cabbage into chunks and using a fine slicing blade on a food processor, finely shred all the cabbage and place into a clean stainless steel sink or large plastic bowl. Change the blade to a grater and grate up the carrots and apple. Toss all the vegetables together and add the salt and seeds, mix thoroughly. To make the brine add some leftover cabbage core to the blender or food processor, a teaspoon of salt, the water and kefir grains, pre biotic or commercial starter if using and blend well. Pack sauerkraut into large glass jars that have been sterilised, punching down to compact tightly as you go, fill the jars and top with the brine. The sauerkraut must always be covered with some brine and not exposed to air. site the lid on top of the jar allowing the gas to escape. Sit cover the jars in a tray in case they spill over while fermenting and cover with a towel as they prefer to be in the dark. Let the jar sit like this for 4 days, then seal the lid and refrigerate. The sauerkraut is now ready to be used and will keep for 2 months.