This colourful sauerkraut is a simple homemade ferment that delivers live probiotics, fibre, and plant diversity. It adds flavour, crunch, and a powerful gut health boost to any meal.
½ medium green cabbage
½ medium red cabbage
1 small beetroot, grated
1 green apple, grated
1–2 tablespoons sea salt
1 teaspoon caraway seeds
1 teaspoon grated ginger
Filtered water (if needed, to submerge vegetables)
Shred or finely chop the green and red cabbage and place into a large bowl.
Sprinkle salt over the cabbage in layers. Set aside for 30 minutes.
Add grated beetroot, apple, ginger, and caraway seeds.
Firmly massage and squeeze the mixture for 5–10 minutes, until softened and juicy.
Pack tightly into a clean glass jar, pressing down until the natural brine fully covers the vegetables.
Leave 2–3 cm of space at the top. If needed, top up with a little filtered water to ensure the mixture is submerged.
Add a weight on top to keep vegetables under the brine. Cover the jar loosely.
Ferment at room temperature for 7–10 days, away from direct sunlight.
Start tasting from day 7. When it reaches your preferred tanginess, transfer to the fridge.
Sauerkraut is one of the most powerful foods you can add to support gut health. The fermentation process produces live probiotics that help increase microbial diversity, rebalance gut bacteria, and support a healthy immune system. The combination of cabbage, beetroot, apple, and ginger provides a range of fibres and polyphenols that act as food for beneficial microbes. The natural acids produced during fermentation help maintain a healthy gut lining and improve nutrient absorption. This recipe also delivers plant variety, which is essential for a thriving microbiome. A spoonful each day can help improve digestion, reduce bloating, and support overall gut function.
