Ingredient: Sauerkraut

Crunchy, tangy and packed with goodness, sauerkraut has been around for centuries. Despite its German name, which translates to “sour cabbage”, it actually originated in China over 2,000 years ago before it made its way across to Europe. It is full of nutrients such as fibre, vitamins A, B, C, and K, and it contains a range of minerals. It’s also great for your gut health, as it is full of lovely friendly bacteria that support our digestion and immunity. 

Making your own is much easier than you might think too, you just finely shred a cabbage, rub it with sea salt, and let time do the rest. In a couple of weeks, those beneficial bacteria will have worked their magic, making it zingy and delicious. If you’re buying it, look out for unpasteurised sauerkraut to keep those live bacteria alive.

It tastes great when tossed through a salad, layered into sandwiches, or served with scrambled eggs and avocado. But remember, heating it over 50 degrees centigrade will start to kill the good bacteria, so stir it in at the end and don’t overheat it. However you eat it, a little every day might just do you the world of good.

Some Sauerkraut recipes…