Homemade Sauerkraut
Making your own sauerkraut is quick, easy, and cost effective. Fermented foods are one of the healthiest foods you can eat and they are so easy to prepare at home. Sauerkraut is one of the most nourishing foods for your intestine. Cabbage and the juice from cabbage is high in glutamine, an amino acid that is very important for your intestinal cells to heal and repair. The fiber in cabbage can bind to cholesterol and help lower lipid levels in the blood. Cabbage contains anti-cancer components and is an excellent source of vitamins K and C, vitamin B6, and antioxidants. Fermented foods contain beneficial bacteria that will protect your GI health, support your immune system, and promote wellness in all aspects of your body’s health.
Ingredients:
- 1 medium cabbage, cored and shredded
- 1 tbsp caraway seeds (optional)
- 1 tbsp sea salt
- 4 tbsp whey (if sensitive to dairy, use another 2 tbsp sea salt instead of whey)
Directions: Mix cabbage and caraway seeds in a bowl, pounding with a meat hammer for about 10 minutes to release juices. Place in a quart-sized jar and press down firmly until juices come to the top of the cabbage. Cover tightly and keep at room temp for 3 days before transferring to the fridge.
Alterations: Add any vegetable you desire! Some favorites include: beets, carrots, bell peppers, turnips and other root vegetables!
Adapted from: The Nourishing Traditions Book of Baby and Child Care
Tags: cabbage, DIY, fermented foods
