Making your own sauerkraut (fermented cabbage) is so easy, you wont ever want to buy store made.
The BILLIONS of gut friendly bacterias swimming in that tart/salty juice and cabbage shreds, are beneficial for :
digestive health;
increasing blood circulation;
protecting heart health;
providing energy;
stimulating the immune system;
reducing overall cholesterol levels;
reducing inflammation;
protect against certain cancers;
improving vision and skin health.
Fermented foods such as sauerkraut, kefir (I like coconut) and yogurt, are a shock-full of probiotics, those good bacterias that help our gut flora thrive.
A healthy gut is a healthy body and mind.
Research shows that people with anxiety and depression lack certain bacteria strains and can benefit from eating fermented foods daily.
The easiest (and cheapest) way to make delicious and gut loving sauerkraut:
2 cups shredded organic cabbage
1 tablespoon pink Himalayan salt (contains 88 trace minerals)
With clean hands, press cabbage and salt in a glass jar.
Add filtered water to cover cabbage. This is important as bad bacterias can grow if the cabbage isn’t covered with liquid.
Cover with cheese cloth or lid (BPA free lining).
I let ferment 4-7 days on my kitchen counter, and pressing down the cabbage back in the liquid every other day to ensure it’s completely covered. If you cover with a lid, it will bubble up as the gut loving bacterias are growing.
IT’S ALIVE!
Store in the fridge when ready and eat daily.
Oh and don’t throw away that liquid! Sip on it daily for a healthy gut shot.