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Jo Holden
This white cabbage and carrot sauerkraut is rich in beneficial enzymes and probiotic bacteria and is full of prebiotics too.
Prep Time 30 mins
Total Time 30 mins
Servings 1 litre


  • 1 white cabbage finely shredded. Keep the outer layers.
  • 3 carrots grated or finely chopped
  • 2 shallots or 1 onion finely chopped
  • 2 tablespoons sea salt
  • 1 handful of sea vegetables such as Dulse flakes or dill optional
  • 2 garlic cloves crushed
  • 1 teaspoon caraway seeds
  • 2 teaspoon fennel seeds
  • 1 tablespoon raw organic apple cider vinegar


  • Put the cabbage, carrots and shallots or onions in a large mixing bowl.
  • Add the salt to half a cup of water and pour over the vegetables and massage with your hands for around 10 minutes, until the liquid is released (the brine)
  • Then add the remaining ingredients and massage again.
  • There should be plenty of liquid/brine now.
  • Tightly pack the mixture into a 1 litre jar that has been sterilised (pour boiling water over it and allow to cool)
  • The brine should cover all the vegetables. If not add more salted water (using 1 tsp. sea salt for every cup of water)
  • Use the outer layers to form a seal on the top.
  • Cover the jar and allow to ferment.
  • Taste after 3-4 days. If it is slightly vinegary, it is ready, otherwise leave it to continue fermenting. It can take up to 4 weeks depending on the temperature of your room.
  • When ready, seal and store in the fridge.