Homemade Sauerkraut

In terms of fermented foods, sauerkraut is definitely one of the tastiest and easiest to make! Chock full of digestive enzymes and beneficial bacteria, regular consumption is a great way to keep your gut healthy.

(Paleo, Gluten-Free, Sugar-Free, Low-Carb)


  • 1 cabbage, cored and shredded
  • 1 Tbsp caraway seeds
  • 2 Tbsps sea salt
  • ½ cup whey*


  1. Mix all ingredients in a large bowl and pound to release the juices. This takes a little work and some patience.
  2. Spoon into a mason jar and using the pounder press down until juices come to the top of the cabbage and cover it. Make sure you get a good centimetre of juices sitting above the cabbage otherwise mould grows, ruining the whole lot.
  3. Cover tightly and keep at room temperature for about 3 days before refrigerating.

* To make whey: Purchase some good quality plain yoghurt (with active live cultures). Using a washed and unbleached piece of cloth, scoop out the yoghurt, tie it and hang it up to drip. The strained liquid is the whey. Store in a glass jar in the refrigerator until needed.

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