Sarah Di Lorenzo just released her new book, The Gut Repair Plan.
And the beloved clinical nutritionist was back in the Sunrise kitchen on Sunday, whipping-up homemade sauerkraut for viewers.
Di Lorenzo talked about why gut health is important and the huge impact it has on your overall health.
Stream the world’s best reality, entertainment and true-crime shows free on 7plus 
Viewers are reminded Di Lorenzo also has a thriving Facebook community they are welcome to join.
Recipe below:
Homemade sauerkraut
Ingredients
8 cups red cabbage, finely sliced
2 teaspoons sea salt
2 carrots, grated
1 beetroot, grated
1 apple, thinly sliced
3 tablespoons grated fresh turmeric
2 tablespoons grated fresh ginger
5 cloves garlic, crushed
Method
1. Prepare three or four jars, about 750 ml in volume, by pouring boiling water into them to sterilise.
2. Put the sliced cabbage (I use a mandolin slicer because it is so easy) in a large bowl with the salt and mix together with your hands. Keep mixing for about 10 minutes or until you notice the cabbage reducing in size. Add the carrot, beetroot, apple, turmeric, ginger and garlic. Again, rub everything together for a few minutes. Put the mixture in the sterilised jars and press down firmly. Some liquid should rise up because of all the mixing. You may need to add a bit of water to make sure the tightly pressed vegetables are completely covered. Leave about a 5 cm gap between the pressed vegetables and the lid of the jar because the vegetables will expand.
3. Seal the jars with their lids and leave in a dark place. Fermentation takes about 1 week. Open your jars each day to release air. Run a spoon under boiling water before pressing the vegetables down again to ensure they are covered. It is really important that you use sterilised cutlery because you don’t want to spoil your sauerkraut. The taste will change the longer you leave the sauerkraut. Check along the way to see what flavour suits your palette.
4. Once you have your sauerkraut tasting how you like it, move it to the fridge, where it will keep for 12 weeks. I promise you, it won’t last that long!
