PROBIOTIC PREGNANCY

Morning sickness is a term that must've been invented by a man! I have found few women who suffer only in the morning. In some instances this sickness is also not limited to the first trimester. In my case it lasted my entire pregnancy. I loved feeling the movement of my growing baby but that was as far as my pregnancy bliss extended. I was nauseous constantly. I could barely eat but the foods that I could stomach became my staples. The second my son was born the Hypermesis Gravidarum stopped. For many months I gave up eating the foods that had sustained me for 9 months.

It is only in the recent months that I am again loving those staples. Sauerkraut and raw beetroot salad or beet kvass. It is popularly believed that sauerkraut originates in Germany. Indeed sauerkraut is a German superfood however it was the Chinese who invented this incredible fermented food nearly 4000 years ago. There are even historical records documenting the art of lacto fermenting vegetables which was spread by the conquering Mongals through Asia and into Russia, where it eventually arrived in Europe. Fermented food should be an essential part of our daily diet. It is essential for gut health and digestion as well as boosting the immune booster. The fermentation process is what produces probiotics. These good bacteria vary depending on the types of fermented foods. The word sauerkraut means soured cabbage. It is a most delicious fermented flavour and I can flatten half a bottle at a time.

SAUERKRAUT
1 cabbage
1 tablespoon himalayan salt (or good sea)
1 teaspoon caraway
1 teaspoon cumin
1/2 cup filtered water

Soak the caraway and cumin in the quarter cup of water for an hour before making the sauerkraut. Sterilize two or three 1 litre glass jars. Save two or three soft leaves. Chunky chop up the cabbage. And put through a food processor to shred very finely. I fish out the hard bits and feed to my chickens. Place the finely shredded cabbage in a big mixing bowl. Sprinkle your salt over the cabbage.

Make sure your hands (and finger nails) are scrubbed clean for this part! I have always loved playing with my food. I really enjoy food preparation when I can get my hands dirty. It's one reason I love this recipe. The other reason is that massaging the cabbage is one of the secrets to a successful sauerkraut. It takes about 10 minutes to massage. You'll be amazed at how much liquid is released and how the cabbage softens.

Once soft and slightly opaque you can add the soaked seeds. Keep the water for afterwards. Mix the cumin and caraway thoroughly through the cabbage. Then fill your jars. If there isn't enough liquid add the seed water. And here comes the second secret to success.

Using the soft and sterilized end of a "stamper" (I use a long wooden spoon) press down the cabbage to release the bubbles. You need to stamp down the cabbage every day for the following three days. Using your saved cabbage leaves cover the shredded cabbage to ensure it is submerged. Put on the lids. Keep them in a dark place. The jars may spill water so place the jars in a saucer. Remember to stamp out the bubbles every day for three days. If you don't bad bacteria will quickly form and you will lose your sauerkraut. After your 3 days of stamping, leave the sauerkraut for a further 7 days. It will be a total of 10 days of fermentation in a dark cupboard before the sauerkraut is ready and you can place it in the fridge.

Sauerkraut will store for months once refrigerated. That is if you don't gobble it up first! Probiotic fermented food is without doubt a superfood and it should be included in every meal. Despite eating very little during my pregnancy, I ate a lot of sauerkraut and my baby was born a robust 4.4kg little boy. He still loves sauerkraut and will drink the juice very enthusiastically. This delicious sauerkraut recipe is overdue a feature on #fruitsandveggiesmonday. So especially for sweet Lena and her fruitie contestants please enjoy the sauerkraut. This challenge of @lenasveganliving is my all time favourite and worth supporting.