Fermented Blueberry Sauerkraut
This fermented blueberry sauerkraut has a brightness and depth you don’t get from red cabbage alone. As fermentation progresses, the blueberries soften into the brine, lending gentle sweetness and anthocyanin-rich colour that sharpens the natural acidity of the cabbage without pushing it into fruitiness.
Red cabbage provides fermentable fibre and sulphur-containing compounds that support hepatic clearance and digestive resilience. Lactic acid fermentation increases the bioavailability of minerals and creates organic acids that support gastric signalling and digestive enzyme activity. Coriander seeds contribute aromatic compounds that ease digestive load and temper the intensity of cruciferous vegetables, making the kraut easier to digest.
As it matures, the cabbage remains crisp while the flavour integrates and deepens. The result is a sauerkraut that offers microbial support, polyphenols, and digestive stimulation in a form that pairs naturally with rich, slow-cooked foods.
Ingredients
1 medium red cabbage (about 1 kg), finely shredded
1½ tbsp fine Celtic sea salt
1 cup fresh organic blueberries
1 tsp coriander seeds, lightly crushed
Filtered water, only if needed
Method
Place the shredded red cabbage in a large bowl. Sprinkle over the salt and massage thoroughly for several minutes until the cabbage softens and releases liquid.
Fold through the fresh blueberries and crushed coriander seeds, keeping the berries whole.
Transfer the mixture to a clean 1-litre fermentation jar. Press down firmly so the natural brine rises above the cabbage. If needed, add a small amount of filtered water to ensure everything is fully submerged.
Place a fermentation weight on top to keep the solids below the brine. Seal with an airlock lid or a loosely fitted lid to allow gases to escape.
Leave at room temperature for 5–10 days, depending on temperature and your preference. Check daily to ensure the sauerkraut stays submerged. Taste from day 5; it should be tangy, gently sweet, and aromatic from the coriander.
Once fermented to your liking, transfer the jar to the fridge. The colour will deepen and the blueberries will soften further as it matures.
