Sauerkraut. One highly beneficial food that is perfect on just about any entree (although it takes some getting used to). Sauerkraut is filled with beneficial lactic acid bacteria that is a major aid in digestive health. Sauerkraut is a traditional fermented food that is staple in our kitchen. The fermentation process is what turns the natural carbohydrates of the cabbage into lactic acid, which then works with all of the healthy bacteria in your gut to reproduce healthy bacteria, which in the end is somewhat of a cleanse of toxins in your body. Does that make sense?
I'm going to share a very simple recipe for making. There are all types of different ways, but they can become a bit intimidating...my goal is to make it as simple as possible so that you actually make some. ;-)
This is the recipe I use (give or take added vegetables and spices). It yields 4 quarts which lasts us about one month.
Salt is necessary for the fermentation, aside from that, all spices and added vegetables only aid in taste and added health and are not required to make traditional sauerkraut.
3 heads of cabbage (green or red)
3 teaspoons of sea salt (we use Real Salt or a blend of mineral rich salts)
1 cup filtered water
Optional spices:
-cumin
-turmeric (read of it's power properties here)
-garlic
-pepper
-mustard seeds
Optional veggies:
Anything! This is a recipe that can use older, wilted veggies and still be able to maximize their health benefits. Since it will be chopped and fermented, the condition of the veggie doesn't really matter (as long as it's not moldy).
Radishes, chard, and other types of root veggies are really delicious in it!
Shred cabbage, add spices and beat the heck out of it. The goal is to get it really juicy. The more juice, the more room it has to work during the fermentation process.
Add water. Mix. If you have a previous batch of sauerkraut (trusting you'll make it more than once!), add the remaining juice from that batch to this batch. This will further benefit the bacteria reproduction process--similar to making yogurt or sourdough.
Enlist the help of some chillens. Fill quart size jars (you can use any size, really, but this is what we always have plenty of). Fill them up, pack them down... leave about one inch of room for the process to work. Tighten with an air tight lid. Sauerkraut
Leave on a shelf for 3-4 whole days. By the end of the process, you should be able to see and hear it fizzing and bubbling. This is proof that it's living and active! All the better. You may find a bit of scum at the top, just scoop it off...it's not bad, just not attractive.
Let it sit in the fridge. The longer it's in the fridge, the better the taste! We use this on eggs, atop salads, as a side with your dinner... the babies eat it plain, but the older children prefer to have it in their "guacamole", which is just avocado chunks and sauerkraut with chips. :-)
Feel free to ask any questions.
I highly recommend having the book Nourishing Traditions as a stand by if you are into traditional eating/ gut health.