Akuna is the Aboriginal word for flowing water and symbolically water has a wonderful undertone of purity and fertility and is often seen as the very source of life itself.

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Sauerkraut: Your Gut’s Best Buddy

Sauerkraut isn’t just a tangy delight for your taste buds; it’s a superhero for your gut health! Packed with glucosinolates, it’s like a little army fighting off potential nasties, including cancer cells. But that’s not all it can do!

Heartburn Woes? Sauerkraut to the rescue!

Ever felt that fiery burn creeping up your chest? Yup, that’s heartburn. It happens when stomach acid goes rogue and heads up into your oesophagus, causing discomfort. Most folks blame excess acid, but it’s more about acid ending up where it shouldn’t be—like a party crasher in the oesophagus. Acid blockers may offer relief, but they’re like slapping a band-aid on a bigger issue. Let’s tackle the root cause, shall we?

Enter Sauerkraut, the Gut Guru

Sauerkraut, along with its fermented buddies like yoghurt and kimchi, is your gut’s bestie. These live foods are bustling with billions of good bacteria, ready to set up camp in your digestive tract. And boy, do they work wonders! A happy gut means a happy you—from digestion to mood regulation, these little critters do it all.

But wait, there’s more! Sauerkraut is a nutritional powerhouse, boasting vitamins, minerals, and fibre galore. It’s like a multivitamin in crunchy, tangy form.

DIY Sauerkraut Adventure

Making sauerkraut at home is easier than you’d think! Here’s a simple recipe to get you started:


  •  1 head of cabbage (about 1-2kg)
  •  1.5 tablespoons of salt (go for Celtic or Pink Himalayan)
  •  1 tablespoon caraway seeds (optional)


  1. Cleanliness is key! Wash everything thoroughly to keep the good bacteria happy.
  2. Slice your cabbage into thin strips and toss it in a bowl with salt.
  3. Massage the cabbage until it starts releasing its juices, then mix in caraway seeds if using.
  4. Pack the cabbage tightly into a clean mason jar, making sure it’s submerged in its juices.
  5. Weigh it down with a smaller jar or clean stone to keep it submerged.
  6. Cover the jar with a lid or cheesecloth, and let it ferment in a cool, dark place.
  7. Check on it daily, pressing down the cabbage if needed.
  8. After 3–10 days (depending on your climate), taste it—when it’s tangy to your liking, it’s ready!
  9. Transfer to a glass container and refrigerate. Enjoy your homemade sauerkraut for up to 2 months.

And there you have it—your ticket to gut health bliss! So go on, give sauerkraut a whirl, and let your gut thank you later. Cheers to happy tummies!