There are so many health benefits of a “kraut”. I won’t bore you with the details (there is a small chart below from and plenty of info on the web).

The best part of making your own kraut is you can get creative 🙂 

Today I have used apples, juniper berries, dill and red cabbage to make a full of flavour & colour kraut. 

Allow at least 5 days for the fermenting process and serve with whatever you wish; along side a main meal (as pictured below), in rolls or salads















Red Cabbage, Apple & Juniper Berry Kraut
Serves 4
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  1. 3 cups red cabbage, very finely sliced with a vegetable peeler
  2. 1/2 cup grated green apple
  3. 4 juniper berries, crushed
  4. 1/2 tsp dried dill tips
  5. 1 tbspn sea salt
  1. 1 x small mason jar
  2. excess outer cabbage leaves
  1. Remove excess outer cabbage leaves and set aside
  2. Combine all main ingredients in a large mixing bowl and sit 30 minutes
  3. Using your hands squeeze the mixture until plenty of juice forms
  4. Transfer to jar and ensure liquid covers entirely (if it does not; dissolve 1 tbspn salt in 1 cup boiling water. Once cooled top up jar)
  5. Fold & add excess cabbage leaves on top of kraut to ensure excess air is removed from jar
  6. Tighten lid and store and room temp for at least 5 days
  7. Your kraut is now ready to eat (store in fridge)
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