Wakame Sauerkraut

So you've read the latest article on how fermented foods are the bomb.com, you know shiny skin and healthy hormones are just around the corner. You head to your local organic supermarket, only to realise that a bottle of this golden goodness is going to cost you $15! Before you whip out your wallet, you gotta' know there's another way. I'm going to show you how to make the tastiest, most probiotic poppin' kraut for around $5.

The magic ingredients:

- 1/2 red cabbage

- 1 medium sized beetroot

- 1 small red onion

- 3 radishes'

- 2 tablespoons of wakame flakes

- 2 garlic cloves

- 1 tsp grated ginger

- 1 tablespoon himalayan salt

- 1 cup of coconut water kefir

How to:

Finely chop your cabbage, beetroot, onion, radish, garlic and ginger and add to a large bowl. Add the himalayan salt and wakame flakes and mix well using your hands. Once combined, allow the mixture to sit for about 10 minutes, then massage the mixture well for a further 10 minutes. You want to squeeze out as much liquid as possible - this will be great for your kraut! Firmly pack the mixture into a 1.5L glass jar (adding the liquid as well) and pour the kefir over the top. The awesome thing about this step is that Kefir is already fermented so it will speed up the process a little and add even more gut-loving probiotics! Keep at least 3cm at the top of your jar for the kraut to expand.

Leave your kraut on your bench top and continue to 'burp' it each day by gently unscrewing the lid and tightening it again. If the mixture rises above water level during fermentation, pack it back down again with your hand. I leave my sauerkraut to ferment for 1-2 weeks - depending on how long I can wait...hehehe.

* Ensure all of the utensils you use are sterilised before use *

Love and wellness,