DIY Fermented Cabbage aka Sauerkraut 


Gut health is one of the most talked about topics amongst nutrition and wellness experts! So Many are studies that a healthy, well balanced gut flora is one of the key factors in achieving good digestion, and health in general. As well as avoiding stress and toxins that cause an imbalance of good and bad bacteria in our gut in the first place, it’s important to include a variety of fermented foods and probiotics in your diet.
Freshly fermented cabbage, aka sauerkraut, is a wonderful and simple way to add some friendly bacteria to your gut. It’s not always easy to find fresh sauerkraut in stores and people often buy the pasteurised kind you find in the non-refrigerated sections of the supermarket. However, that’s not the sauerkraut you want as all that lively bacteria is destroyed during the pasteurisation process. What you want is fresh sauerkraut in which the bacteria is alive and thriving and which you would keep refrigerated. In this post I show how to make a small batch of fermented sauerkraut in your own kitchen. All you need is a head of cabbage, salt and a jar!

Or if you were like me and bought a Giant size bag of Orangic Coleslaw Mix and didn’t even use 1/4 the bag, you might as well make some sauerkraut! This is so easy and all you need is the cabbage, water and salt! If you want to add some color or other veggies you can throw in some purple cabbage, carrots, garlic, and even onion.  I like to add a few Carraway Seeds and a drop of vitality dill Essential Oil to a few jars for some extra seasoning. Whatever you’re feeling like! 

Ok first things first! Make sure you have a few Mason jars cleaned! I like to boil mine in hot water. Then get all your ingredients and throw them into a big bowl! Add some sea salt and distilled or purified water and start massaging with your hands for a few minutes.  (Salt- add about 1/4 teaspoon to three small fist fulls of ingredients, water-enough to cover the veggies) 

Get your Mason jars ready and start stuffing! I like to stuff until about 1/4 way to the top, you want to try and prevent as many bubbles as possible, then fill the jars up with remaining brine and seal tight! Keep them in the a dark cabinet for 7- 30 days! I like to to take them out at day 7 because I like the crunch of the cabbage. Once you decide on the taste you like throw them in the fridge and can be eaten up to several months! Easy peesy!

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