Sauerkraut

Sauerkraut Gut Healthy

This pickled side dish, has a number of healthy bacteria present due to the fermentation of the sugars in the cabbage. Anti-Oxidant rich ‘sour cabbage’ has been fermented to get it’s sour flavor.  It has beneficial microbes, is rich in enzymes,  is very high in Vitamin C, B and K,  very low in calories and high in calcium and magnesium.  It is also a very good source of dietary fiber, folate, iron, potassium and copper.

Eat a Little Every Day

Including a small amount of this can improve digestion, promote the growth of healthy bowel flora and help protect against disease in the digestive tract.   It has been shown to have many benefits for a number of health conditions, including stomach ulcers and canker sores. Here is another recipe to help with your intestinal bacteria, Organic Pickled Beets.

I first tried sauerkraut in Stuttgart, Germany when visiting some friends for Christmas. We all sat down for our Christmas dinner, the day before Christmas, which was very strange to me and slightly disconcerting. I then realized the only thing I could eat was the sauerkraut. There was a big lump of pig on the table, with boiled potatoes, and lots of sauerkraut. The potatoes were somehow cooked in the pig juice and as a strict vegetarian, I couldn’t eat them.  So that year I was very hungry and desperately missed my mother’s Nut Roast (Crispy roasted nuts made ‘meat loaf’ style with a central green layer of sage and thyme stuffing).  All covered in gravy. Who needs turkey!!

Sauerkraut
 
Author:
Ingredients
  • 1 Small Cabbage (about 2 pounds)
  • 1 Tbs Sea Salt
  • 1 tsp Caraway Seeds (optional)
Instructions
  1. Cut the cabbage in half and finely shred.
  2. Put cabbage in bowl and sprinkle salt on top.
  3. Use your hands and work salt into the cabbage.  Squeeze firmly to help release liquid from the cabbage until the cabbage begins to break down.
  4. When the cabbage has reduced by half, add caraways seeds and stir.
  5. Pack the cabbage into a quart jar in layers, firmly pressing down before adding more ( 2 pounds should fit into your quart jar).
  6. Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar.
  7. Loosely cap the jar and place it in a cool, dark spot.
  8. Check every other day, removing any bloom and pressing down the cabbage, if it floats above the liquid.  It will be a bit smelly.
  9. After two weeks, taste the cabbage. Leave it to ferment for longer if you don't like the taste.
  10. Put into the fridge when you get the taste you want.
 

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