Salt free sauerkraut

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Recipe from The CSIRO Gut Care Guide

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  • 3kg red cabbage
  • 1 T caraway seeds
  • 1 T coriander seeds
  • 1 T black peppercorns
  • ½ cup no-added sugar kombucha


  1. Wash and dry two preserving jars thoroughly
  2. Peel off the two outer leaves of the cabbage and remove the bottom core and set aside to use later.
  3. Finely shred the remaining cabbage with a sharp knife or using the grater attachment of a food processor. Place the cabbage in a large bowl.
  4. Put 1½ cups cabbage into a blender, add 3 tablespoons water and blitz to liquidise into a cabbage brine. Add another 2-3 T water if needed. Pour the brine over the rest of the cabbage.
  5. Grind the spices using a mortar and pestle or spice grinder, scatter over the cabbage and massage in with your hands, scrunching the cabbage to release its liquid. Allow to sit for 20 mins then scrunch and massage again. Pour in the kombucha and toss to combine.
  6. Pack cabbage into the jar/s and pour over the liquid left behind in the bowl. The cabbage needs to be covered completely so add water to top up if necessary. Put the outer cabbage leaves on top of the cabbage mix in the jars and use the core to weight it down.
  7. Lightly place the lids on the jars and put them on a baking tray to catch the juices. Leave in a room-temperature spot away from direct sunlight.
  8. Check everyday to see if the sauerkraut needs a water top up or if you need to push the cabbage back under the liquid.

Continue checking for 2-3 days. When ready it will be bubble and taste pleasantly sour without being offensive or having any mould.  The timing will vary depending on your climate, it will be faster in hot environments and takes longer in cool environments. Once it is fermented place in fridge for up to 6 months.

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