A Mineral-Rich Ferment with Nettle, Horsetail , Juniper berries & Other Herbs

This tasty wildcrafted sauerkraut is deeply nourishing—a pre-and-probiotic-rich ferment infused with the healing properties of wild herbs, vibrant vegetables, and forest aromatics. It features purple cabbage and carrots, red bell pepper for a touch of natural sweetness and brightness, turmeric and ginger. Layered with powdered nettle and horsetail—two extremely mineralizing herbs known to support hair, skin, joints, and tissues integrity. Juniper berries and prickly ash bring aromatic spice and circulatory support, while Douglas fir needles offer a citrusy, resinous aroma that evokes the spirit of the forest ecosystem. These evergreens don’t just add flavor—they carry potent antimicrobial properties, and a boost of vitamin C.

Together, these ingredients create a tangy, earthy, and deeply nourishing ferment that nourishes the gut, strengthens the body, and with a spiritual touch—it may reconnect us to the rhythms of the wild. It’s food as medicine—living, vibrant, and deeply rooted in the beauty of nature.

Nutritional & Medicinal Benefits

This isn’t just sauerkraut—here’s what makes it deeply nourishing:

Purple Cabbage—Rich in antioxidants (especially anthocyanins), vitamin C, and fiber—great for inflammation, immune support, and digestive health.
Carrots—Packed with beta-carotene, supporting skin, vision, and immune vitality.
Nettle—One of nature’s richest sources of iron, calcium, magnesium, and chlorophyll. Nourishes the blood and supports energy, hair, and joint health.
Red Bell Pepper—Adds sweetness, and help balance the sourness of fermentation, brightness in color, and a major dose of vitamin C—which supports immune health.
Horsetail—High in silica—which strengthens bones, nails, and connective tissue. Also supports urinary system cleansing and overall mineral balance. (Horsetail being high in silica and certain alkaloids, can irritate the kidneys if taken in excess or for long periods. People with kidney disease, kidney stones, or conditions requiring restricted fluid balance are generally advised to avoid horsetail)
Prickly Ash—A gentle stimulating circulatory herb that adds a warming, tingling kick. It supports healthy circulation/blood flow and digestion.
Douglas Fir Needles—These fragrant evergreen needles are high in vitamin C, antimicrobial compounds, and citrusy terpenes that support the respiratory system, reduce inflammation, and bring clarity to the mind, and gently awaken digestion.
Juniper Berries—Gently detoxifying, antimicrobial, and kidney support. Adds a beautiful wild forest note. (Juniper berries are traditionally used in very small amounts—as a spice or in herbal medicine. Eating too much can cause stomach upset—resulting in nausea, diarrhea, cramps, kidney irritation because of the strong diuretic property)
Ginger—Warming and immune boosting. Gently stimulates circulation and aids digestion and reduces bloating or nausea.
Tumeric—A golden root known for its powerful anti-inflammatory and antioxidant properties. Turmeric supports liver detoxification, soothes the digestive tract, and helps reduce inflammation throughout the body—while adding a warm, earthy depth to this kraut.
Celtic Sea Salt—Unrefined and mineral-rich, helping to nourish the body’s electrolyte balance and support proper fermentation.

How These Support Heart + Immune Health:

Vitamin C strengthens the immune system by boosting the production and function of white blood cells, protecting against infection, and supporting healthy skin and tissue repair.
Antioxidants protect the cells from free radical damage—a key factor in aging, chronic disease, and weakened immunity.
For the heart, antioxidants reduce inflammation, improve blood flow, and support healthy blood pressure—lowering the risk of heart disease.

Together, this food blend offers a synergistic boost—fueling the body’s natural defenses and keeping the immune system strong.

Contraindications: Horsetail is high in silica and certain alkaloids, which can irritate the kidneys if taken in excess or for long periods. People with kidney disease, kidney stones, or conditions requiring restricted fluid balance are generally advised to avoid horsetail.

Juniper berries are traditionally used in very small amounts—as a spice or in herbal medicine. Eating too much can cause stomach upset—resulting in nausea, diarrhea, cramps, kidney irritation because of the strong diuretic property.

In small amounts these herbs are quite safe and very beneficial to the body. Please be safe.

Ingredients

1 medium purple cabbage (about 2–3 lbs), finely shredded (save two nice cabbage leaves to cover the kraut later)
2 large carrots, grated
1 small red bell pepper, thinly sliced
4 tbsp dried nettle leaf powder
1 tbsp freshly grated ginger or 1 tsp powder
1 tbsp dried horsetail powder (because horsetail is high in silica and certain alkaloids, which can irritate the kidneys if taken in excess or for long periods. I advise not to exceed over one tbsp)
1 tsp prickly ash peppercorns, powdered
1/2 tbsp juniper berries, lightly crushed (Juniper berries are traditionally used in very small amounts—as a spice or in herbal medicine. Eating too much can cause stomach upset—resulting in nausea, diarrhea, cramps, kidney irritation because of the strong diuretic property)
1 tbsp freshly grated turmeric or 1 tsp powder
1 tbsp fresh Douglas fir needle, finely chopped
1-2 tbsp Celtic Sea salt
1 oz Some garlic scape (optional)
Instructions
1. Massage the veggies: In a large clean mixing bowl, combine the cabbage, carrots, and bell pepper. Begin with 1 tablespoon of the Celtic Sea salt and begin massaging with clean hands. Within several minutes, the mixture will begin to release its juices. Add more salt if needed.
2. Add the herbals: Sprinkle in the nettle, horsetail, and prickly ash powders, juniper berries, grated ginger and turmeric, and the chopped Douglas fir and garlic scape if using. Mix thoroughly until evenly combined.
3. Pack & press: Transfer the mixture into a clean glass jar, pressing it down firmly so that the brine rises above the vegetables. Use a fermentation weight or the cabbage leaves (or use both) to keep the veggies submerged.
4. Ferment option #1: (with hex airlock): Secure the jar with your proprietary hex airlock lid system—with the water inside of it to allow gases to escape while preventing oxygen, mold spores, and contaminants from entering. This creates an ideal anaerobic environment for beneficial bacteria to thrive. Let ferment stand at room temperature (around 65–75°F) for 20 days to a month. Taste after day 20—when it’s tangy and delicious, it’s ready! The longer the ferment the better the flavor and richer in medicinal properties.
5. Ferment option #2 Cover the jar with a loose lid and let it sit at room temperature (around 65–75°F) for 20 days to a month. Day 1-7 (active fermentation): Burp once a day. Fermentation is most active here, and gas builds up quickly. Day 8-14: Every other day is usually enough, but keep an eye on out for excess bubbling or a bulging lid. Taste after day 20—when it’s tangy and delicious, it’s ready!
6. Store: Once fermentation is complete, remove the hex airlock and the fermentation weight if used and leave the cabbage leaves—this helps the kraut keep moist. Seal the jar with a regular airtight lid and refrigerate. The kraut will stay fresh and continue to develop in flavor and keep for several months.

Storage & Shelf Life

Keeps up to 6-12 months in the fridge.

How to Use

Add to grain bowls or wraps for extra flavor and crunch
Pair with hearty stews or root vegetables
Enjoy straight from the jar as a daily food to build immunity
Drizzle a little olive oil and fresh chopped culinary herbs and enjoy as a side

Enjoy! May your immune system thrive with every bit. Bon mange!

Plated Sauerkraut With Garden Flowers & Basil Cilantro Infused Olive Oil

Know More

Benefits of Fermentation/Probiotic

Gut Health & Digestion: Fermented foods are rich in probiotics and vitamin C—beneficial bacteria that support a healthy gut microbiome. They help improve digestion, reduce bloating, and support regular bowel movements.

Stronger Immune System: A healthy gut is closely linked to a strong immune system. Probiotics help the body defend against harmful bacteria and viruses by keeping the gut lining strong and balanced.

Better Nutrient Absorption: Fermentation breaks down food in ways that make vitamins and minerals—like B vitamins, vitamin K, and iron—easier for the body to absorb.

Natural Detoxification: Fermented foods help the body eliminate toxins by enhancing liver function and encouraging healthy elimination through the gut.

Mental & Emotional Health: There’s a strong gut-brain connection. A healthy gut microbiome can improve mood, reduce stress, and even help with anxiety and depression.

Reduced Inflammation: Probiotics can support the lowering of inflammation in the body, which is linked to chronic ailments like heart disease and arthritis.

Food Preservation & Flavor: Fermentation naturally preserves food and enhances flavor—like kimchi, sauerkraut, yogurt, kefir, miso, and kombucha.

In Conclusion:

Fermentation and probiotics support gut health, boost the immune system, and improve digestion. They help the body absorb nutrients better, reduce inflammation, and supports mental well-being. Fermented foods being rich in natural probiotics and vitamin C can promote a healthy gut microbiome and long-term wellness.

Wildcrafted Herbal Sauerkraut