Fennel, Cabbage and Carrot Sauerkraut

Fennel, Cabbage and Carrot Sauerkraut

Many years ago, if a person had suggested I eat salty cabbage I would have looked at that person as if they were bonkers! I’m sure many people still would think it’s madness to eat cabbage with lots of salt on it. Nowadays, I have a different opinion of this delicious delicacy. In recent years I have been learning about the health benefits of fermented foods.

Fermented foods like sauerkraut are packed with antioxidants and probiotics. Probiotics are packed with good microbes which can help the gut flora inside our digestive system. It has now been proven in scientific studies that probiotics such as sauerkraut are good for the stomach.

All illnesses come from the stomach. During winter keeping our digestion healthy will it turn help to keep the colds and flu out. Therefore, this dish is one food I will be eating this winter and I hope you will be too. What foods do you enjoy eating during the winter? Let me know in the comments below and please don’t forget to like and follow me.

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Makes 1 mason jar


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


  • Cabbage x 1 small
  • Fennel x 1 bulb
  • Carrot x 1 large
  • Salt x 1 1/2 tbsps


  • Slice the cabbage into quarters and remove the core.
  • Now cut the cabbage and fennel 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.
  • Peel the carrot.
  • Grate the cabbage, carrot and the fennel chunks in the processor with the attachment.
  • When they are grated, carefully remove the blade and put the mixture into the bowl.
  • Sprinkle over the salt.
  • 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.
Fennel, Cabbage and Carrot Sauerkraut

Fennel, Cabbage and Carrot Sauerkraut is delicious and I really enjoyed it. 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.