Makes: 1 to 1.5 quarts jar
Total: 3-10 days fermentation process
Are you getting enough probiotics? Fermented foods are super rich in good bacteria to heal your gut and boost your immunity. Remember that 80% of your immune system is in your gut so its very important to keep it healthy! Sauerkraut is basically fermented cabbage, it's beyond easy to make, requires very little equipment and is full of goodness. It's crunchy and delightfully sour, perfect as a side dish to your meat dishes, layering into a sandwich or simply eating on its own.
Sauerkraut is made by a process called lacto-fermentation. There is beneficial bacteria present on the surface of the cabbage and, in fact, all fruits and vegetables. Lactobacillus is one of those bacteria, which is the same bacteria found in yogurt and many other cultured products. When submerged in a brine, the bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria. Lacto-fermentation has been used for centuries to preserve seasonal vegetables beyond their standard shelf-life. The fermentation process itself is very reliable and safe, and the fermented sauerkraut can be kept at cellar temperature (around 55°F) for months, although those of us without cellars can make do with storing the kraut in our fridges! Besides preserving the cabbage, this fermentation process also transforms it into something incredibly tasty and gives it additional health benefits — fermented sauerkraut contains a lot of the same healthy probiotics as a bowl of yogurt.
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