Cabbage, Fennel and Cumin Sauerkraut

Cabbage, Fennel and Cumin Saukeraut 6

Cabbage, Fennel and Cumin Sauerkraut

The Autumn is in full swing now and winter will be heading our way soon. So I have started to think about the foods that will keep me well and warm during the colder months. Sauerkraut is a food I have never really eaten. Honestly, the thought of fermented cabbage made me feel a bit queasy but now I have tried it I love it.

Sauerkraut is basically fermented cabbage. Fermenting cabbage is a way of preserving it and the process dates back 2,000 years. During fermentation, probiotics or live bacteria are produced and this is what gives sauerkraut its health benefits. The probiotics found in sauerkraut are very important for great digestive health. More research is needed but it is known that probiotics feed the good bacteria in our stomachs and can help keep inflammation under control.

With good gut the body can protect itself during the cooler months. It’s really important to eat foods that help the immune system and protect it against the winter ills. Sauerkraut is a food that will help the good bacteria in your body grow and protect it all year round. So it’s definitely a food I will be consuming this winter.

Makes 1 mason jar

Cabbage, Fennel and Cumin Saukeraut

Cabbage, Fennel and Cumin Sauerkraut


  • Sharp knife
  • Chopping board
  • Food processor with grater attachment
  • Large mixing bowl
  • Teaspoon
  • Mason jar
  • Small jar with stones or a large stone.
  • Tea Towel
  • String or rubber band


  • Cabbage x 1 small
  • Fennel x 1 bulb
  • Cumin x 2 tsps
  • Salt x 2 tsps


  • Slice the cabbage into quarters and remove the core.
  • Now cut these vegetables into large chunks so they fit into the funnel of the food processor.
  • If you have not already done so, put the grater attachment onto the food processor.
  • Grate the cabbage and the fennel chunks.
  • When they are grated, remove the blade and put the mixture into the bowl.
  • Add the salt and cumin seeds.
  • Mix the ingredients together with your hands for about 5 to 10 minutes.
  • Once water begins to seep from the vegetables, stop mixing.
  • Pour the contents into the mason jar.
  • Put a small jar with stones or a stone that will fit into the top of the mason jar on top of the mixture.
  • Put the tea towel over the open top and tie with string or use an elastic band.
  • Store in a cool dark place for 3 days, ensuring the lid is left open, so that the moisture can evaporate.
  • After three days remove from the cool place.
  • Unfasten the tea towel and take the stone or small glass jar out.
  • Fasten the lid on the mason jar and store in the fridge until ready to eat.
  • Then serve and enjoy.

Cabbage, Fennel and Cumin Seed Sauerkraut is delicious and my guests really enjoyed it.

Cabbage, Fennel and Cumin Saukeraut 2

Cabbage, Fennel and Cumin Sauerkraut

Sauerkraut won’t keep for a long time and must be eaten within three days. It can be eaten as part of a main meal, instead of greens, or as part of a snack. Plus it’s a simple but yummy way to help the stomach any time of the year especially in winter. However or whenever you decide to eat this dish, as always, enjoy.

Have you ever eaten fermented foods and what did you think? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx