Sauerkraut

Serves 4

Eating fermented foods every day is a wonderful and tasty way of aiding the body’s natural detoxification processes. This sauerkraut is one of my regular meal accompaniments. Munch on a small portion every day and glow from the inside out.

300 g (10½ oz/4 cups) shredded red cabbage

200 g (7 oz/1 cup) grated apple

1 tablespoon whole cloves

1 tablespoon freshly ground black pepper

4 garlic cloves, crushed

1 teaspoon cumin seeds

1 tablespoon crushed bay leaves

2 teaspoons Himalayan pink salt or Celtic sea salt

2 teaspoons probiotic powder

4 large cabbage leaves, for sealing the jar

• Combine all the ingredients, except the whole cabbage leaves, in a mixing bowl, thoroughly massaging the spices into the shredded cabbage and apple.
• Pack tightly into a sterilised, airtight glass jar. Roll the cabbage leaves up and use them to seal the top of the jar, before securing the lid on.
• Leave to ferment at room temperature for 24–48 hours, ‘burping’ your sauerkraut every day by opening the lid and allowing the gasses to escape.
• Store in the refrigerator once cultured. The sauerkraut will keep for a few weeks, and will continue to ferment slowly.