Fermented foods are incredibly healthy for introducing good bacteria to our gut to help balance our gut microbiome which is responsible for our overall health. You can buy them in most supermarkets but they are much cheaper and easy to make and it lasts for so much longer. Aim for 2 big forkfuls a day for a good dose of good bacteria.
Ruby Red Sauerkraut (from Green Kitchen at Home)
3lb of red cabbage
1 red onion
400g raw beetroots
1 tbsp salt
3 star anise
1 tsp whole cloves (or ground)
1 tsp ground cinnamon
½ tsp black peppercorns
¼ tsp cardamom seeds (or ground)
Thinly slice the cabbage and grate the beetroot. Transfer into a large mixing bowl and add the rest of the ingredients.
Wearing gloves mix and massage the mixture for about 10 minutes until tender and juicy.
Pack the sauerkraut tightly into sterilised jars. Cover with the juice and seal.
Store at room temperature for 2-4 weeks. When ready the kraut should be soft but not mushy. Store in the fridge and it should keep for a few months.