Means “sour cabbage” in German. An excellent side dish to regenerate your digestive system, you will only know the benefits once you eat this. It brings your digestion back to balance (acid-alkaline), gives you lactobacillus acidophilus and balances secretions in your stomach, gives you the right enzymes, vitamins, strengthens spleen and pancreas, and improves digestion specially of fats which Indians consume a lot. I recommend it with meals 3-4 times in a week. Especially beneficial, for people with candida, cancer, de-generative conditions and low immunity.

It’s basically shredded cabbage fermented with lactic acid bacteria, and has a very long life once made it can be kept for months (like our Indian pickles). In cold weather it will stay, even without refrigeration. I usually keep mine in the fridge.


Sevings: ½ a bottle of sauerkraut

1. You will need a substantial amount of vegetables, I recommend either just taking cabbage or a mix of beetroot, cabbage, cauliflower, white raddish (mooli), cucumbers and carrots (sometimes I add green apples) and salt usually, start with 2 kilograms.

2. 3 tablespoons of sea salt

A large and deep bowl (look at what a crock pot looks like-as that is what I use)


(1) Chop all vegetables really fine, mix colours – add green for sure

(2) Sprinkle salt on the vegetables, as you keep layering the pot – the salt keep the vegetables crunchy, and pulls water out of vegetables this makes the brine for this dish – if it is very hot then you can use more salt.

(3) Mix well and pack it down in the deep bowl

(4) Cover your kraut with a plate or a lid that fits tight on the pot (inside the pot over vegetables)and place a weight on top, until the water rises up to the lid

(5) Every few hours as water releases from the vegetables, press the lid down a bit, until water rises to the top of the lid, this will take up to a day, if the brine does not rise up to lid, make additional salt water and add to the jar, 1 tablespoon to 250 ml of water stir till dissolved, then add

(6) Leave it to ferment in a room that has air from anywhere between 5-7 days, if you see old moldy vegetables on top can discard these, put the remaining mixture in a glass jar with a lid and refrigerate, can keep from 4 to 8 months

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