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Easy Fermented Craut is a tangy, crunchy superfood made from just cabbage and salt. It’s a natural probiotic, meaning it’s full of beneficial bacteria that support your gut health, digestion, and immune system. Plus, it’s incredibly easy and cheap to make at home — no fancy equipment required.

Health Benefits of Easy Fermented Craut:

Rich in probiotics – supports healthy digestion and gut flora
Boosts immunity – gut health is directly tied to immune function
Improves nutrient absorption – helps your body make better use of vitamins and minerals
Anti-inflammatory – supports a balanced gut, which reduces overall inflammation

Why You’ll Love This Recipe

I love this recipe because making your own Fermented Craut will help your digestion and your gut. A great idea to keep in the fridge to add to your meal.

Ingredients

Cabbage: Good old cabbage!
Carrot Finely chopped
Shallots: Finely chopped
Salt: A good salt such as himalyan pink salt
Beetroot: As an option for a different flavour and colour

I love creating recipes that look fancy yet so simple!

Instructions

Shred the cabbage: Remove outer leaves, slice cabbage finely with a knife or mandoline.
Massage with salt: Place in a large bowl, sprinkle salt, and massage with clean hands for about 5–10 minutes until it gets soft and releases liquid.
Pack into jar: Tightly pack the cabbage into your jar, pressing it down firmly. The brine (liquid) should rise above the cabbage.
Weigh it down: Place a clean fermentation weight or a smaller jar on top to keep cabbage submerged.
Cover and ferment: Cover the jar with a cloth and rubber band or loosely with a lid. Leave at room temperature (60–75°F) out of direct sunlight for 1–3 weeks.
Taste test: Start tasting after 5–7 days. Once it’s tangy and sour to your liking, move it to the fridge. It will continue to develop flavor slowly.
Note: You can add carrot and shallots as an option or just create craut with cabbage. For the beetroot flavour, simply boil a peeled beetroot and grate into the mixture

Frequently Asked Questions

How much Craut should I add to meals per day?

You can add tahis to every meal if you like. Just a tablespoon and eat this before your tuck into your main meal

Can I add fresh herbs and chilli?

Definitely! You can play with your flavours. I love to find the produce on sale at the fruit market then create different types of craut.

Do I store my Craut in the fridge?

Definitely, as the Craut will continue to ferment if left out.

Easy Fermented Craut

Raquel Bosustow

An easy probotic to help achieve a healthy gut!

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Prep Time 10

Serves

Ingredients

1 whole Cabbage:, Finely Sliced
2 Carrot , Grated (optional)
1 bunch Shallots: , Finely Diced (optional)
2 tbsp Salt:
1 small Beetroot:, Boiled, Grated (optional)

Instructions

Shred the cabbage: Remove outer leaves, slice cabbage finely with a knife or mandoline.
Massage with salt: Place in a large bowl, sprinkle salt, and massage with clean hands for about 5–10 minutes until it gets soft and releases liquid.
Pack into jar: Tightly pack the cabbage into your jar, pressing it down firmly. The brine (liquid) should rise above the cabbage.
Weigh it down: Place a clean fermentation weight or a smaller jar on top to keep cabbage submerged.
Cover and ferment: Cover the jar with a cloth and rubber band or loosely with a lid. Leave at room temperature (60–75°F) out of direct sunlight for 1–3 weeks.
Taste test: Start tasting after 5–7 days. Once it’s tangy and sour to your liking, move it to the fridge. It will continue to develop flavor slowly.
Note: You can add carrot and shallots as an option or just create craut with cabbage. For the beetroot flavour, simply boil a peeled beetroot and grate into the mixture

Nutrition

Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.

Course | Probotic

Cuisine | universal