Fermented foods are one of the healthiest things you can treat yourself to. They have been through a process called lacto fermentation in which bacteria feeds off the sugar and starch in the food, creating lactic acid. It is a probiotic strain of bacteria that helps our gut stay balanced and healthy.
Yoghurt, kefir, kimchi, kombucha, tempeh and sauerkraut are all types of fermented foods. One of our absolute favourites is sauerkraut. Regardless of its health advantages, we make and eat it because it tastes so good. It has a mildly acidic tanginess and freshness and adds a flavour punch to whatever we pair it with.
There are many ways to start a fermentation, but the easiest and most genuine is called wild fermentation and you only need two ingredients for it – cabbage and salt.
We learnt this process from two wonderful women in Bondi, Australia. Brenda and Vivianne run a small sauerkraut company there and they taught us how to make the Golden Sauerkraut that we are sharing here. From that recipe, we experimented with other flavourings. The golden one is very spicy and flavourful with anti-inflammatory ingredients. The green is bright and fresh and the ruby red is holiday-flavoured with tones of clove and cinnamon.
Use organic vegetables for fermenting and don’t wash or scrub them too much, as this can destroy the natural enzymes on the vegetables.