A simple, probiotic-rich ferment to support digestion, immunity and daily wellbeing.
Hi, Angelina here, founder of Purearth, kombucha lover, and someone who truly believes food can be both medicine and joy.
More than 12 years ago, when I first began exploring gut health, fermentation was the discovery that changed everything for me. It felt like unlocking an ancient secret, one our ancestors understood instinctively, but modern life slowly allowed us to forget.
I still remember my first taste of sauerkraut: tangy, crunchy, a little sour and instantly addictive. It felt incredible that something so delicious could also be doing something so deeply beneficial for my body.
Fermented foods are rich in natural probiotics that help balance the gut microbiome, supporting smoother digestion, steadier energy, better nutrient absorption and even mood. Because so much of our immune system lives in the gut, they also offer a natural boost to resilience and overall vitality.
One of the simplest ferments you can make at home is sauerkraut. It’s inexpensive, incredibly satisfying, and once you try making your own, you’ll never want to go back to store-bought versions.
This recipe is my go-to, a classic kraut base lifted with garlic, dill, mustard seeds, gherkins and carrot ribbons for colour, crunch and a hint of sweetness.
Homemade Sauerkraut Recipe
Ingredients
- 1–2 medium white cabbages (around 2kg)
- 2 medium carrots, grated or julienned
- 5 tsp flaky sea salt
- 2 tsp caraway seeds
- 2 tsp mustard seeds
- 2 tsp whole peppercorns
- 2 garlic cloves, thinly sliced
- 2 sliced gherkins (pickled)
- A small handful of fresh dill
Method
1. Prepare the vegetables
Remove the outer cabbage leaves and set aside.
Quarter the cabbage, remove the core and finely shred.
Shred or julienne the carrots.
2. Massage the cabbage
Place cabbage and carrots in a large bowl.
Sprinkle over the salt and massage with your hands for 5–10 minutes, until they begin releasing liquid.
3. Add aromatics
Mix in the caraway seeds, mustard seeds, peppercorns, garlic, gherkins and dill.
4. Pack into a jar
Transfer the mixture into a large sterilised jar.
Press down firmly with your fist or a rolling pin to remove any air pockets.
5. Weight and cover
Top with the reserved cabbage leaves and add a fermentation weight (or a small clean jar).
Cover loosely with the lid or secure a cloth with a rubber band to allow gases to escape.
6. Ferment
Leave at room temperature for around 5 days, or until it reaches your preferred tang.
Once ready, seal tightly and store in the fridge for several months.
Why Your Gut Will Love This
- Rich in natural probiotics to support microbiome balance
- Fibre and phytonutrients from cabbage and carrots to aid digestion
- Improved nutrient absorption thanks to fermentation
- Immune support because a healthier gut = stronger defences
A spoonful alongside your meals adds crunch, flavour and billions of friendly bacteria your body will thank you for.
A Note From Angelina
If you’re new to fermenting, this is the perfect place to begin. It’s simple, delicious, and once you taste your own homemade kraut, you’ll never look back.
Here’s to a happy gut and glowing health,
Angelina x