1 kg red or green cabbage

3 bay leaves

4 - 6 peppercorns

1 tbsp celtic sea salt

Method

1. Wash the cabbage and remove the outer leaves. Keep one outer leaf aside.

2. Chop the cabbage finely and weight it.

3. Toss the cabbage and sea salt together in a large mixing bowl

( 1 kg of cabbage = 1 tbsp salt ) and begin to squeeze the cabbage and salt together with your hands, kneading thoroughly for 5 to 10 minutes until the cabbage begins to sweat and form a brine.

4. Add the bay leaves and black peppercorns.

5. Pack the cabbage mixture into a sterilised jar with the help of a Forage Sauerkraut Stomper. Try to eliminate as many bubbles as possible.

6. Continue packing the mixture into the jar until the cabbage is completely submerged in  the brine.

7. Place the folded outer leaf of the cabbage on top of the mixture in the jar to act as a seal. You can put a small weight on top of the leaf to ensure that the mixture stays  submerged in the brine.

8. Seal the lid of the jar tightly and keep it in a dark place at room temperature for at least two weeks.

9. Refrigerate and enjoy. Your sauerkraut will keep for 6 - 12 months in the    fridge.

Benefits of Sauerkraut

• Sauerkraut is a source of probiotics, which provide many potential health benefits. It also contains enzymes that help your body absorb nutrients more easily.

• Sauerkraut is a source if probiotics, vitamin C and iron, all of which contribute to a stronger immune system.

• Sauerkraut’s low calorie, high fiber and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat.

• Sauerkraut promotes healthy gut flora and may increase the absorption of mood regulating minerals from your diet, Both of these effects help reduce stress and maintain brain health.

• The fiber, probiotic and vitamin k2 contents of sauerkraut may contribute lower cholesterol levels, slight improvements in blood pressure and lower the risk of heart disease.

• Sauerkraut contains k2, a nutrient that promotes healthier, stronger bones.