Red cabbage sauerkraut with ginger: Ingredients

1 medium red cabbage

15g salt

2-4 tbsp. fresh minced ginger

Red cabbage sauerkraut with ginger: Method

The dish is prepared in a Mason jar with a lid. 

  1. Peel off any old damaged outer leaves from the cabbage. Slice the cabbage thinly into ribbons of even thickness of about 0.5cm.
  2. Add cabbage to a large mixing bowl and sprinkle with salt. Use your hands to toss cabbage and evenly coat. For several minutes squeeze and massage cabbage until it begins to break down and release moisture.
  3. Add minced ginger and spread evenly, keep massaging until there is plenty of liquid coming from the cabbage.
  4. Transfer the cabbage to the Mason jar and pack as tightly as possible.
  5. Pour over the brine from the mixing bowl to submerge it in the liquid.
  6. Cover with the lid and keep away from sunlight and heat.
  7. After a few days twist the jar lid slightly to allow any build up of gases to escape. Leave it to ferment for at least 2 weeks - it can be fermented for up to 6 months.
  8. Top tip - do not let the cabbage rise higher than the brine otherwise it will spill. Once it has fermented and is ready for consumption, seal and transfer to the refrigerator.

Red cabbage and sauerkraut with ginger: Gut facts

Saukeraut is a type of fermented cabbage; this fermentation process means that it comes with probiotic bacteria. It is thought that regular consumption of fermented foods, which are rich in good bacteria, may help support digestive health. Whilst more research is needed in this area before health benefits can be confirmed, the fermentation process can certainly extend the shelf life of cabbage and provide a tasty tangy flavour, which many enjoy!