Fermented foods are nutritional gold for your body!



Sauerkraut is a type of fermented food which are our ancestors used as natural ailments to improve fatigue, digestion, immune dysfunction and gut health.


We now know that fermented foods are also natural probiotics, known to be an all round nutritional powerhouse for your body which leaves you feeling healthier and happier!


This beetroot and ginger combination provides a tasty punch which will certainly reawaken your body.


You can eat this as a side to your meal or simply enjoy it on its own.

Fills 2 Kilner Jars (1 litre each)

Blend (Broth)


  • Red cabbage: 1 whole head
  • Beetroot: 4 beetroots (Raw) – cut off tops and tails




  1. Use a glass jar with a lid such as a Kilner jar and make sure the jar is cleaned and sterilised with hot water before it is used. This will prevent the ferment from being contaminated by any unwanted bacteria from the jars.

  2. Make sure that all the ingredients are washed with filtered water.

  3. The ingredients to be chopped should be finely chopped.

  4. Soak the chopped ingredients in water and sea salt overnight, this will soften the ingredients making them easier to digest.

  5. When ready to make the ferment, drain the salt water from the ingredients.

  6. Use a sterlised wooden spoon to add the chopped ingredients to the jar. Make sure you press the ingredients down into the jar as tightly as possible as this will encourage the fermenting process. Then add the broth.

  7. Make sure that the broth covers the top of the ingredients in the jar. Leave 3-4 cm space between the neck of the jar and the lid as the fermentation will be respiring in this space and there will be less pressure on the jar.

  8. Leave to ferment in a room temperature environment (20 degrees Celsius). For optimum nutritional value, the ferment should be left to stand (unopened) for at least one month, otherwise you can leave it for a longer time and occasionally open the lid to release pressure in the jar. The length of the ferment depends on the taste you want to achieve. Generally a longer ferment provides a sharper taste.



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