• Bronwyn Clee

Lazy Bitch Fermented Flu Fighter

Fermenting in the tropics can be a real chore even for the dedicated foodies like us right? But never fear, where there’s a will, there’s a way!

I was really under the pump a few weeks back and thought I would try a new way of fermenting. I know the whole concept of massaging sauerkraut ingredients is to effectively break down the cell walls of the cabbage to release the fluids locked in the cell walls. This liquid is essential for the wild bacteria and yeast to co-create and produce probiotics in.

But I kept thinking about how commercially produced kraut is made and I figured I’d upgrade productivity time and reduce my handling time. Time to drag out the big guns ie food processor and experiment a bit. I’ll cut straight to the chase as I know you’ve been waiting for this one for a while!

Rather than hand chop all my ingredients I thought I would throw them all in the food processor and add a secret ingredient to move the mix right along. And oh boy, I was NOT disappointed!  Only thing I would do different next time is use the regular grate disc rather than the fine one.  Recipe: Prep Time: 5 min


1 small cabbage

2 pink lady apples

1 large clove of garlic

1 lime juiced

1 tsp caraway seeds

1 onion Instructions

Peel onion and garlic.

Remove outer leaves of cabbage.

Add all ingredients to food processor with grater attachment except for seeds.

Once grated, place in large stainless steel bowl.

Add seeds and give it a quick squeeze.

Fill jars and place lid on tight.


Leave on bench top with a saucer underneath for 4 - 10 days depending on weather.

Release and refit lid daily.

Place in fridge in really warm weather otherwise allow to stand for up to 10 days then refrigerate.

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