I have always loved Sauerkraut. I guess it is because I am half dutch. My mother use to mix it into mashed potatoes. It is normally added to your meal on the side. If you don't like it at first, just keep trying it. You soon will.

When I went to the ''Riverton Harvest Festival'' I went to a class on Fermentation. Suzie Best from the blog Garden to Kitchen - with Suzspoke on this subject.

Don't cook it, it will loose its ''good bacteria'', it is a living organism.

Sauerkraut is made by lacto-fermentation, the same process that creates Kimchi and traditional pickles. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria. In the second stage, the remaining Lactobacillus bacteria (the good guys!) convert sugars into lactic acid, and gives them that wonderful, tangy flavour.

For more information on Fermenting go to http://realfoodnow.nz/fermenting

Sauerkraut Recipe

Water - use filtered water, for washing the cabbage etc.

Container - I like to use a large glass jar with a wide lid.

1 medium Purple or Green cabbage, wash, cored and shredded finely- keeping the outside leaves

1 tbsp caraway seeds or juniper berries

1/2 tbsp Himalayan salt per cabbage

Options for flavouring - grated apple, carrot, garlic, grated onion or ginger, turmeric.

My favourite is - green cabbage, kale, apple - grated, mint leaves.

Method - see pictures below.

1 - Mix the cabbage and other ingredients with the salt in a large glass or metal bowl.

2 - Pound the cabbage with a pestle, to release juices for about 10 mins.

3 - Mix in caraway seeds or juniper berries if you are using them.

4 - Place small amounts into the jar, pressing to release air, as you go.

Leave 1 inch gap at the top, because it tends to overflow when fermenting. The cabbage must be covered well with liquid. Add water if there is not enough.

6 - Lay a washed cabbage leaf on top. This will keep the sauerkraut down and prevent air from coming into contact with the cabbage.

or - I have bought a few air locks from a brewing shop. I make a hole in the lid and place the air lock in the hole. This allows carbon dioxide to escape and does not let oxygen in. Fill the air lock with water up to the line.

7 - Leave for up to 4 weeks in a warm place and away from direct sunlight.

Taste once a week to see if it is fermented enough. The longer it has been fermented the more probiotics.

Now place it in the fridge before eating.