Stephanie Moore from Grayshott Spa shares her easy recipe for perfect sauerkraut – her number one ingredient for helping to cope with IBS…

• 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 pepper corns.
• 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!

VISIT STEPHANIE AT GRAYSHOTT SPA