Sauerkraut is a wonderful healing remedy for the digestive tract, full of digestive enzymes, probiotic bacteria, vitamins and minerals
Natural Lactic Acid Fermentation is one of the oldest and healthiest means of food preservation, however the benefits of fermented vegetables and fruits go beyond the advantage of preservation.
Sauerkraut is well known for its numerous health benefits and has been highly regarded for its reputation as a super food.
Loaded with vitamins, minerals, phytochemicals and beneficial bacteria that strengthen digestive power, sauerkraut is both a nourishing food and a potent nutritional medicine.
Naturally produced by lactic acid fermentation, sauerkraut has a long tradition of use in cultures around the world.
The living beneficial bacteria in sauerkraut enhance digestibility and increase vitamin content. They furnish the body with many beneficial enzymes, probiotics and anti-carcinogens.
Consuming sauerkraut on a regular basis helps to balance the inner terrain of the intestinal tract to allow for the re-population of good gut flora.
Some of the healing benefits of sauerkraut include:
- Treating all kinds of gastrointestinal disorders, including Candida and IBS
- Prohibits the growth of cancer
- Helps relieve chronic fatigue
- Helps alleviate allergies
- Naturally relieves constipation
- Helps remove problematic bacteria and parasites
- Improves skin condition
- Improves liver function
- Rich in vitamins A, C, K and folate
- 2 medium cabbages red or green, or one of each (approx. 2.5 - 3 pounds)
- 1 tbsp unrefined sea salt
- 2 tbsp caraway seeds or juniper seeds optional
- 1 tablespoon raw organic apple cider
- Remove cores from cabbages and thinly slice using a food processor or good knife.
- (Keep the outer layers to use later)
- Place in a large bowl and add the salt and caraway seeds.
- Mix with your hands, squeezing firmly and pushing down the cabbage with your fist to encourage the salt to draw the natural liquid (brine) out.
- Continue to do this for the next 10-15 minutes or so. You want to extract enough of the cabbages’ juices so that they will cover the cabbage when it goes in the jar or pot.
- Then mix in the apple cider vinegar.
- Transfer the cabbage to the jar, also pour in all the liquid. You want the cabbage to be submerged in its juices. (If there's not enough juice, just add some water, 1 tsp. for every cup of water.)
- Once the cabbage is completely submerged by the brine, cover with one or two of the leaves that you set aside earlier.
- Weigh down the mixture with a weight or keep returning to your mixture over the next 24 hours and pressing it down underneath the brine.
- Cover and leave at room temperature in a dark corner of your kitchen for 1 - 4 weeks (less time in summer, longer in winter).
- It’s ready when it tastes sour and tangy and the cabbage has become soft.
- Skim off any white scum that appears on the surface. This is a harmless natural ‘kahm’ yeast and nothing to worry about .
- Once sufficiently fermented, seal and store in the refrigerator. It will last 12 months unopened, and 2 months once opened.
- Note: Once opened, keep refrigerated. Keep veggies submerged in their liquid and don't heat.