Sauerkraut is one of the greatest probiotic foods out there!
It's packed with vitamins, minerals and probiotics that are essential for a healthy gut.
The fermentation process used to make sauerkraut produces beneficial probiotics that are now linked to improvements in immune, cognitive, digestive and endocrine function.
Fermented foods like sauerkraut provide your body with the good bacteria it needs to maintain a healthy gut flora.
How to Make Sauerkraut
Making your own sauerkraut is easy, inexpensive and much healthier than store-bought varieties which are often pasteurized (which kills the beneficial bacteria).
Ingredients:
- 1 medium cabbage (green or red)
- 1-3 tablespoons sea salt
Instructions:
- Chop or shred cabbage. Sprinkle with salt.
- Knead the cabbage with clean hands, or pound with a potato masher, for about 10 minutes, until there is enough liquid to cover.
- Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.