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Valeria Dolbel

I'm a nutritional therapist and beauty nutrition practitioner specialising in plant-based nutrition and holistic gut, hormone and skin health. In other words, I help people to transition and maintain a balanced plant-based diet to achieve radiant health!

Hello + Welcome!

It’s not a secret that there’s a link between gut and skin health. That’s why it’s essential to maintain healthy bacteria levels while keeping harmful bacteria at bay, which may be linked to acne and skin inflammation. Probiotics are beneficial bacteria that fight gut inflammation and help bodies absorb certain nutrients that benefit the skin.

Unfortunately, a good quality probiotic supplement can be expensive and come with the risk of just being shed in the stool. So before you rush to buy probiotic supplements, try a better alternative, like including probiotic-rich foods in your meals

If you need help from “the good guys” in your gut, try making probiotic-rich homemade sauerkraut! The fermentation process makes sauerkraut particularly beneficial, which happens when yeast and bacteria naturally present on the cabbage and the air comes into contact with sugars in the cabbage. These conditions promote healthy bacteria, which may positively influence your microbiome without damaging your wallet.

Traditional sauerkraut is usually made from green cabbage, which tastes just as good as red cabbage. However, I like red cabbage for its vibrant colour, provided by skin-loving antioxidants anthocyanins with anti-inflammatory and anti-ageing properties.

This recipe also is simplified and doesn’t involve canning and a long list of ingredients. All you need is some clean water and a sterilised sealable jar.

Super Easy Probiotic-Rich Homemade Purple Sauerkraut

This recipe is simplified and doesn’t involve canning and a long list of ingredients. All you need is some clean water and a sterilised sealable jar.
Total Time 8 days
Course Side Dish
Servings 4 people
Calories 69 kcal


  • 1 red cabbage small
  • 1 tsp sea salt
  • 1 tbsp ginger diced
  • 2 cloves garlic diced


  • Cut the cabbage in half. Cut out the thick core and stem end and compost or discard them.
  • Thinly slice the cabbage into shreds or small pieces.
  • Grate or thinly slice raw garlic and ginger.
  • Mix all the ingredients and then tightly pack into a clean, sealable jar.
  • In a bowl, stir clean water and salt until dissolved.
  • Pour the saltwater into a jar, making sure all the cabbage is submerged in the brine.
  • Close the jar and let it sit in a shady spot at room temperature for at least a week.
  • You can taste the cabbage after three days, and it should have a pleasant, slightly sour smell and taste. You should see some bubbles on top, which indicates fermentation. Leave it for fermenting for another five days for cabbage to develop more flavour.
  • Once you are happy with the taste, move it to a fridge. Eat a tbsp a day and the batch within a month.


Calories: 69kcalCarbohydrates: 16gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gPotassium: 523mgFiber: 4gVitamin A: 2341IUVitamin C: 120mgCalcium: 98mgIron: 2mg


”I feel amazing, I have had so much more energy over the past 3 weeks, my skin and complexion have improved, no more bloating and the best is I have more clarity about my life. I’ve gained so much from doing this and I want to continue these good habits. Thank you Valeria Dolbel for helping me with this upgrade and reset. I couldn’t have done it without you!”

-Michelle R.

“Valeria is very passionate and knowledgeable on following a plant-based diet to improve overall health. "

yes please ⋙

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