My sauerkraut has to be the totally best ever kraut in existence ANYWHERE. Why? Because its only 10 minutes + 8 – 10 days to make a few jars of organic pre-digested krauty goodness you can pop open anytime enjoying its immediate benefits on digestion, beauty & nutrition. PLUSSS its haute PINK 😉 & I loovee hot pink ANYTHING. Pictured are two of my lunches this week: salad with HAUTE KRAUT & PESTO, & a quinoa green salad, which is now all hauted up.

  

All you need is:

One big head of organic red cabbage

1 tablespoon sea salt + 1 tablespoon apple cider vinegar

food processor (to shred it quickly) or really good sharp knife & chopping board.

 

To make finely shred the cabbage as if making coleslaw. Put into a large bowl & squish with your hands along with the sea salt. The vinegar is optional. Keep squishing until the cabbage becomes juicy & bruised. Using a clean spoon & a some squeaky clean jars (any will do) compact down portions of squished cabbage until about 1 cm from the top of each. This will allow room for the kraut to expand slightly as it ferments. Put all your jars onto a serving tray & place in a cool dark place for 8 – 10 days. The tray is to catch any liquid that may bubble out!

Enjoy it with anything & everything. I love it on salads, toasted sourdough bread with goats cheese, eggplant pickle & kale or with steamed vege’s to add enzymes & good bacteria. Anything that promotes good bacteria in the gut makes you GORGEOUS. You knew that though right?!