Recipe: Sauerkraut for great gut health

Nutritionist, Stephanie Moore, is a knowledgeable advocate of the importance of gut health and one of her top tips - eat plenty of fermented foods, including sauerkraut. Here, she shares her easy recipe so you can make it at home.

Ingredients for sauerkraut

• One red or white cabbage
• Himalayan salt
• Juniper berries
• Black peppercorns
• One large airtight jar
• Water

Method for making sauerkraut

• Use red or white cabbage, preferably raw, but a really hard solid head and good quality Himalayan salt.  I also add a few juniper berries and black peppercorns.
• Shred the cabbage, add a tablespoon of salt, bash it, hit it and squeeze it all together and you will see lots of liquid come out after a few minutes.
• Push it into a jar and the liquid will keep coming out - you need to keep doing that until the liquid comes above the level of the cabbage and the water starts to come out over the top, this is so the cabbage so it doesn’t rot.
• Leave the jar a little open for two weeks in the fridge.
• Then eat it with the liquid!