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German Oma’s Simple Sauerkraut

If a Grandma that raised 7 kids can make this sauerkraut dish, then so can we!

Fermented vegetables like sauerkraut (cabbage) and kimchi (mix of vegetables inc cabbage, daikon etc) are a fantastic way to feed your gut with good bacteria.  But the problem is they can be very expensive to buy from your local health food store or very difficult for people to make at home.  Let’s fix this!

To do that we sat down with our co-founder Nathan’s Grandma, aka the Oma!  Her German background paired with having raised 7 children (ay carumba!), means she has the insider secrets for making sauerkraut…the simple way.

Ingredients

Vegetables

1 pound red cabbage

1 pound green cabbage

2 carrots

Other goodies

2 teaspoons sea salt

1 sachet - 'starter culture' (~3-5g)

Extra equipment

1.5 liter preserving jar

Directions

  1. Wash all your veg, then chop roughly, toss into a bowl and sprinkle over the salt.
  2. Prepare the starter culture using the instructions on the packet and then add to the bowl.
  3. Now transfer all that goodness to a 1.5 liter preserving jar. And to make sure the liquid covers the top, weigh it down by placing a shot glass on top of the mix.
  4. Put the lid on the jar. Then wrap it with a towel to prevent light coming in.
  5. Store in a dark place at 60-75 F for 10-14 days. Your lil army of good bacteria will start to build. And then in just under 2 weeks you can eat them!

Make It Special

Wash all your veg and then shred it / chop roughly and sprinkle over the salt. Wash all your veg and then shred it / chop roughly and sprinkle over the salt. Wash all your veg and then shred it / chop roughly and sprinkle over the salt.

No Alterations added..

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