Today we are doing probiotics. Before I actually delve into the worlds simplest recipe (it seriously is) I want you to understand why I chose to do this for the blog. The Paleo Palate Cafe is all about health and wellness and this goal can be achieved when we look at all the aspects of our body. Clean eating needs to be supported by a healthy gut.. and this recipe is for that gut.

Did you know that probiotics are extremely essential for a body’s overall health and wellness. The good bacteria referred to as gut microflora developed over a period of time can protect your body from various disorders such as diarrhoea, gas, constipation, menstrual cramps and practically everything else. Probiotic bacteria are naturally found throughout the body with abundance in the human digestive tract, vagina and the mouth. When the body faces a threat (read an upset stomach or an illness) the bad bacteria simply grow in number destroying the natural balance of the body. It is when taking the right amount of probiotic supplements can get back the desired balance. Probiotics also play a huge role in controlling inflammation and a dose administered by medical practitioners is also prescribed to those suffering from chronic diseases.

Yeast infections are extremely common during pregnancy; consuming probiotics regularly and help you keep them away. Hence if you are pregnant or know anyone that is make sure they read this recipe.

When it comes to probiotics yoghurt is probably the most commonly known source. However store bought yoghurt cannot be relied upon anymore and a lot of us have food allergies and dairy inconsistencies. In such cases sauerkraut provides a brilliant alternative. Either ways even if you don’t have any of these make sure you include this in your diet.

Originally I hated the taste of sauerkraut. But since the time I decided to Indianise it a bit and add a dash of spices – It gets a more pickle like taste keeping the goodness intact. And today I’m going to show you just how:


Green Cabbage – 1 whole head (medium size)

Himalayan Sea Salt – 1.5 tablespoon

Turmeric – 1/2 a teaspoon

Chilli powder – 1/2 a teaspoon

Fennel seeds – 1 teaspoon

Coriander powder – 1 teaspoon


Large mixing bowl

Chopping knife

Chopping board


  1. Start by chopping the cabbage into small pieces – just like you would chop an onion or tomato
  2. Preserve the outer leaves of the cabbage and get rid of the hard ends at the bottom of the sphere
  3. Once chopped, transfer it to a mixing bowl
  4. Add Himalayan Sea salt to this and knead the mixture with all your might
  5. The kneading is the most tiring part of the whole process as it needs to be done for 15 full minutes
  6. After about 5 minutes into doing it you will realise that the salt has caused the cabbage to release liquid and by the end of 15 minutes there will be enough liquid brine covering the cabbage mixture
  7. You will also notice that the quantity of cabbage has halved from where you started
  8. At this point add in rest of the spices (turmeric powder, chilli powder, fennel seeds, coriander powder) and mix well for another 2-3 minutes
  9. As soon as you add the spices, they blend with the liquid brine releasing this brilliant aroma and when they get fermented with the cabbage for a period of 3 weeks the final product is quite brilliant
  10. Now for fermentation – transfer the contents into an airtight jar or a mason jar and cover it with the cabbage leaves stored separately while chopping the cabbage
  11. Fill it right to the top of your jar. If you are using a bigger jar you can also tighten it up by adding a smaller jar that fits inside the big one and covering the big one
  12. Close the jar the light as tightly as possible and this is the most important step as trapping the cabbage in with the salt, liquid brine and the dash of our Indian spices is going to allow it to ferment
  13. Fermentation Time: Your work as far as the recipe is concerned completes here. But you won’t get to taste this wonder just yet because it has to ferment in its own time. If you are in US or Canada or any other cold country the right time for fermentation is 3 full weeks until its ready to give a nice tangy kick to your food.. however if you are in a tropical climate like India you are good to go after a week. Either ways feel free to pick up a spoon and get a mouthful. Once it reaches a desired taste put that bottle in the fridge and it will last for month
  14. Enjoy your sauerkraut on rolls, tortillas, gluten free breads or absolutely just like that.. the possibilities are endless.


The PPC Notes:

  1. Feel free to use tools, silver foils, papers, rubber bands etc to make sure your jar is tightly packed.
  2. You can use a red cabbage instead of a green cabbage
  3. If the site of your cabbage is larger than what is shown in the video (see below) – add 2 tablespoons of Himalayan sea salt instead

Click below to see a video of this recipe:


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