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  • 1 Cabbage, large
  • 1-3 teaspoons salt or use Celery juice freshly made (thanks, Jean Lang for this tip)
  • 1/8 teaspoon ultra probiotic (or kefir grains)

Ultimate Health

How To Make

  1. Shred the cabbage with mandolin very thin or to the thickness you like to have it in. you can also do it with a food processor with a slicing attachment. Sprinkle with salt and massage the cabbage by hand until it becomes soft and gives off the water. Mix into probiotics and pack in the glass bottle (with an airlock set up if you have one ). Make sure water is covering the cabbage completely. If the cabbage did not give off enough water, add spring water to cover 5-7 cm above the cabbage line. Allow the cabbage to culture for 7-10 days at room temperature. Once the sauerkraut is finished, move to a new glass jar and store in the fridge. Aging the sauerkraut will take 4-6 weeks in the fridge and will improve the taste. You can add for a different flavour - sea vegetables like dulse or alaria.


Other Ideas for Accompaniments: For a different flavour add caraway seeds or sea vegetables like dulse or alaria.

If you do not have airlock setup, put in a jar and weigh it down so cabbage stays under liquid and put a cloth over it to make it safe in case of flies.

Instead of salt, you can use kefir grains,  to start the fermenting. see or celery juice.





The Making of Sauerkraut or any other Fermented Vegetables 

According to Dom from Dom and Sandra’s Kefir, Dom says “Kefirkraut is quite simple to prepare. In fact, anyone with a small amount of excess or spare sugary kefir-grains or milk kefir-grains should find the recipe and method explained here, quite easy to follow and do. One has the option to include a wide range of fresh root and leafy vegetables, herbs including a variety of fresh fruits. This includes e.g., Japanese Daikon radish or the more common small red radish, broccoli, cauliflower, “bok choi” [pe-tsai], carrot, parsnip, turnip, beetroot, garlic chives, common chives, parsley, portulaca or pig face, garlic, onion, mustard greens, rocket, dandelion leaf, fresh tender broad bean plant tips, celery leaf and stalk, celeriac, fresh broad beans, any fresh beans, sprouted legumes or seeds, apple, quince, green papaya and green guava etc.

Kefirkraut has a crispy, fresh texture with a funky delicate flavour. It makes a wonderful addition to fresh salads, for kefir kraut provides the correct amount of a mellow-sour tangy-edge, just enough to enhance flavour and it can replace vinegar in a fresh salad mix. With the addition of extra virgin olive oil and a pinch of sea salt or a small amount of traditional non-pasteurised soy sauce or non-sodium salts to taste, followed with a cup of creamy kefir… what more can one say?… except for– Kefir-Cheers!”

To order grains to ferment you can order direct from Dom and Sandra –

A meal that I put together with sauerkraut as the base – keeping it simple

Pickles, salsa, sauerkraut, sauteed carrots and nut butter. It was a strange combination but worked really well. Especially paring the peanut butter with the sauerkraut.



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