Requested by @Vicky Tullett 😊 Sauerkraut is a classic! Just like the pickle recipe, it uses the power of lacto-fermentation to create a probiotic-rich food that supports your gut. Traditionally, sauerkraut is made with nothing more than green cabbage and salt, with caraway seeds often added for flavour. This version adds a little twist: vibrant red cabbage (leftover from the rice paper rolls) & paired with your favourite dried dill for flavour. Ingredients - Red cabbage (enough to fill a jar once shredded) - Salt (about 2% of your cabbage weight) - Dried dill (1–2 tsp, to taste) Method 1. Weigh your cabbage: Work out how much cabbage you’re using. Multiply that number by 0.02 to calculate your salt. Example: 200 g cabbage × 0.02 = 4 g salt. 2. Massage: In a large bowl, combine the cabbage, salt, and dill. Massage and squeeze for 2–3 minutes until the cabbage softens and starts to release its juice. Red cabbage can take a little longer than green — you may need to let it sit, then massage again. (The liquid will become your brine.) 3. Pack the jar: Tightly pack the cabbage into a clean jar, pressing it down so it’s submerged under its own liquid. Leave a few centimetres of headspace. Tip: weigh the cabbage down so it stays submerged. If you don't have fermentation weights, a ziplock bag filled with rice, placed inside the jar on top of the cabbage, works well. 4. Ferment: Lightly seal the jar and leave it at room temperature for 5–10 days. Check daily to make sure the cabbage stays under the liquid, pressing it down if needed. Open (“burp”) the jar once a day to release gas. 5. Taste test: Start tasting around day 3. In warmer months, fermentation happens faster. When it’s tangy and delicious, it’s ready. 6. Store: Seal the jar and pop it in the fridge. It will keep fermenting slowly and stay probiotic-rich for months. ✨ That’s it! Bright, tangy, and full of gut-loving bacteria — sauerkraut made simple.

We all have a few random glass jars floating around, so here’s a simple way to turn everyday cucumbers into a gut-friendly snack, packed with both prebiotics (fibres that feed your good bacteria) and probiotics (the good bacteria themselves). With this recipe, we’re harnessing the natural power of lacto-fermentation to create pickles that are delicious and alive with gut-loving bacteria. Ingredients - Cucumbers - Salt (about 2.5% of your cucumber weight) - Filtered water - Mustard seeds & Italian herbs (optional) - Organic apple cider vinegar (with “the mother”) Method 1. Prep your cucumbers: Wash and slice enough to fill a clean jar. 2. Weigh & salt: Weigh your cucumbers and multiply that number by 0.025 to work out your salt needs. (Example: 300 g cucumbers × 0.025 = 7.5 g salt). 3. Pack the jar: Add cucumbers, salt, mustard seeds, and herbs. Cover with filtered water until they’re submerged and give is a good shake to mix it all up. 4. Ferment: Seal lightly and leave on the bench for 3–4 days. Taste daily. Once they’re tangy, they’re ready! Tip: open (“burp”) the jar once a day to release gas. 5. Finish with ACV: Pour off about ¼ of the brine and replace it with apple cider vinegar. This gives that zesty vinegar punch without stopping the probiotics. 6. Store: Seal the jar and pop it in the fridge. They’ll stay crisp, slowly continue to ferment, and remain probiotic-rich. ✨ That’s it! Crunchy, tangy, gut-loving pickles you can make in less than a week!