Place a ramekin or clean jar on top of the cabbage and fill with filtered water or baking beans to weigh it down and keep the cabbage just under the liquid. Cover with the lid and fasten tightly. Popular fermented foods include yoghurt, kefir, cottage cheese, kimchi, kombucha tea and sauerkraut (pictured). GettyImages/ollo Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

Boosts immune system –Unpasteurised sauerkraut is excellent for boosting immunity. When we eat probiotics, we help keep the lining of our stomach and digestive system healthy, preventing harmful substances leaking into our body causing an immune response. If you’re struggling to buy unpasteurised sauerkraut, you can always try making it yourself. Making your own sauerkraut is surprisingly easy and cost-effective too. You’ll need: Could improve brain health –The health of our brain is also linked to our digestive system. Probiotics have been linked to improvements in memory, and can be helpful in those suffering from anxiety and depression.Could help prevent cancer – Unpasteurised sauerkraut contains antioxidants and other beneficial plant compounds (such as dithiothiones, indoles and sulfur), which may be useful for cancer prevention.

Put the cabbage in the clean mixing bowl and add the flaked salt. Massage the salt into the cabbage with clean hands for 8–10 minutes, or until the cabbage is limp and watery. There should be a pool of liquid left in the bowl. Reserve this to cover the cabbage in the jar. If your cabbage isn’t particularly fresh, you may need to add a splash of cold filtered water to help create a brine.Sauerkraut is considered to be gluten-free as it does not contain any ingredients with gluten. While sauerkraut does contain around 0.9 g of protein per 100 g serving, it's mainly simple amino acids that do not trigger allergic reactions, avoid sauerkraut that contains additives as they might contain gluten.

Leave the cabbage to ferment in a cool place (not the fridge), out of direct sunlight, for 4–7 days. The sourness comes from the lactic acid produced during the fermentation process. If the sauerkraut is fermented at too high a temperature it can inhibit the process. Loosen, then tighten, the lid briefly each day to allow any gas to escape that has collected as the result of the fermentation process. Taste the sauerkraut after 4 days and, if the flavour is as you like it, you can slow the fermentation dramatically by chilling. Alternatively, leave longer to develop the flavour more fully. The sauerkraut should be tangy with a slightly salty cabbage flavour and will become crunchier.

Fermentation company Vadasz has developed a sauerkraut product that has ‘never before been on supermarket shelves’: Pineapple and Turmeric Sauerkraut. Made from a combination of pineapple, cabbage, cauliflower, turmeric, garlic and ginger, the sauerkraut is made using a traditional fermentation process with unpasteurised ingredients. First prepare the equipment. Wash everything thoroughly in hot soapy water, paying particular attention to the rubber seal on the jar lid. Rinse everything under very hot water and leave to air dry. Several studies have shown that cabbage and sauerkraut can reduce carcinogen-activating enzymes which may lead to cancer, and other studies have shown that “women who ate a lot of cabbage and sauerkraut from their teens into adulthood had a reduced risk of breast cancer.” ( source) More and more, consumers understand the relationship between fermented vegetables and gut health. Even when Vadasz first started selling his fermented products, some consumers were already aware of potential links between the microbiome and health benefits, including improved immunity. But more recent scientific research is also increasing this understanding.

Whether it’s used to liven up healthy salads, pile into sandwiches or add an extra zing to poke bowls, our latest creation is sure to be an enticing addition to consumes’ fridge shelves.”​ It’s currently quite difficult to buy unpasteurised sauerkraut in most of the main supermarkets in the UK, and if you do find sauerkraut in a supermarket it’s likely to be pasteurised.

Tesco also sells Biona Organic Kimchi and also Biona Organic Sauerkraut. Unfortunately, Aldi do not. Other supermarket options are Sainsbury’s who sell sauerkraut, but not the unpasteurised variety. Could help control weight –Eating unpasteurised sauerkraut can help you lose weight. As well as being low in calories and high in fibre to keep you feeling full, studies have also show that eating probiotics helps prevent your body from absorbing as much fat. The new range includes Raw Kimchi and Raw Garlic & Dill Sauerkraut and comes amid the driving interest in both fermented and Korean food. Transfer the broken-down cabbage to a clean glass jar, pressing the cabbage underneath the liquid using a wooden spoon. Add a little extra water if required.