Do you like sauerkraut? The answer may be yes. Or perhaps you have never tried it, yet.
Did you know that it can be one of the simplest (2 ingredients!) healthy recipes to prepare at only pennies per serving? That's why we've got a super easy homemade sauerkraut recipe for you today.
What makes sauerkraut so nutritionally beneficial is the probiotics that are formed when the cabbage ferments. Home prepared sauerkraut sent off to labs has shown it contains billions of beneficial microbes, which help to kill off pathogens and replenish healthy gut flora.
Probiotics are essential to gut health, especially with the environmental changes and increasingly poor food choices we face today. Lots of research the past few years has shown how intricately connected our gut microbes are to all types of health conditions, influencing everything from our immune system, hormones, inflammation and more. Yep, just those gut bugs can do all that!
While people pay top dollar for good sources of probiotics, you can make your own healthy concoction that tastes much better than a pill, and at a fraction of the price!
Unfortunately most of the jars of sauerkraut you get from the store or market, have been heated and canned. This process kills all those healthy probiotics. This doesn’t make it an unhealthy food, just not as beneficial as a raw fermented condiment.
If you have a food processor or large blender you can chop or pulse the cabbage much more quickly.
You can add all sorts of distinct flavors to make your sauerkraut unique by including some fresh grated ginger, garlic, caraway seeds or other herbs and spices.
You can pack the kraut into any glass jars. Wide mouth mason jars work well because you can fit your whole hand in to pack it down tightly.
Sometimes the jars will spill over a bit so it’s a good idea to place the filled jars on a plate to catch the overflow if there is any.
Bubbles are good! The bubbles are a sign that fermentation is taking place and the sauerkraut is producing probiotics.
If you see a few white spots or mold on the top, you can scrape it off and /or discard that outer leaf. Everything underneath is probably fine. If there is mold throughout the jar, pink color a very putrid odor or taste, it is advisable to throw away. Be aware that while bad bacteria can begin to grow in this process, since the good bacteria aren’t being killed off through heating, as in canned goods, there is extremely low risk of getting sick from raw fermented sauerkraut.
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