I made this sauerkraut with purple cabbage.

Sally Fallon’s book ‘Nourishing Traditions‘ has the best write-up about the benefits of fermented vegetables and fruit that I’ve found anywhere.  I encourage you to get hold of this fantastic resource if you can.

Fermented vegetables foods should form part of your daily diet, and if you’re on the GAPS Diet they should be served with every meal.  The great thing is, they are easy to make.  You should introduce them into your diet slowly, starting with one teaspoon a day and gradually increasing, as your digestion will need to adjust to the change.  Your gut will thank you for it. 🙂  As well as the probiotic benefits, sauerkraut is also high in Vitamins A and C.

There is no need to add vinegar or any preservatives to your cabbage, as the naturally occurring lactic acid keeps your vegetables preserved as well as promoting the growth of healthy bacteria in your gut.


Traditional foods on the GAPS diet – sauerkraut, fermented carrots, eggs and unsalted butter.


1 medium cabbage (core removed)
1 tablespoon sea salt
4 tablespoons of liquid whey drained from homemade yoghurt (or an additional 1 tablespoon of sea salt if unavailable)


1)  Finely slice cabbage.

2)  Pound with wooden hammer to release juices for about 10m.

3)  Place in mason jar and press down so the juices rise to the top.  There should be about an inch from the top of the jar.  Too much space and there will be too much oxygen and the fermenting won’t work.  Too little space and it will overflow.

4)  Cover tightly and leave in a warm place for about 3 days.  Store in the fridge.

If you are concerned as to whether it has worked, you will know by whether it smells OK or not.  The sauerkraut should be a little pungent and will taste fizzy.  If it has gone bad, you will surely know as nothing will convince you to eat it. 🙂  It should last for many months in the fridge.

For further info on sauerkraut, you might like to read this article in Natural News.

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