This spicy, tart and juicy Christmas Kraut is a match made in heaven for your plate, throughout the holiday season.

Traditional Christmas foods are naturally rich in fats, nutrients and, of course, sugar! Many of us will also be enjoying a tipple or two at parties over the coming weeks. Adding a fermented aspect to these meals, this Christmas Kraut may help the body to deal with and digest all these excess foods and drinks. Hopefully lessening the fatigue, bloating, hangovers, sugar highs (and lows) and of course the noxious fumes that generally comes with turkey, sprouts et al.

Perfect on the plate at the main event or served with cheese, this Christmas Kraut will totally change some of your Christmas traditions!! It will certainly be on the menu for me for years to come.

So simple, if you are in a warmish climate you could ferment this in a week and have it ready for your Christmas table this year.

To find out how to make a basic sauerkraut see here and for my beetroot and ginger flavour see here.