I see people all the time spending tons of money on pills for Gut health, digestion problems and all other kinds of G.I tract disorders. I do not know how they just don't do a little research and make their own Saurkraut and save tons of money while having a much more effective probiotic right in their fridge in quantity for when ever they want.
All you need to make 2 big Mason Jar containers is 2 fresh cabbages, Pickling Salt or Sea Salt, it cant have iodide. You just slice the cabbage real fine then put it in a big enough bowl so you can mash it down with something to get the juices out of it drawn quicker by the salt. Mix it all around and mash it with a mallard or some kind of object to bruise the leaves and draw the liquid out. Leave it out for an hour then push all of the cabbage and liquid into the jars until all of the cabbage leaves are under the brine, this is very important because if anything is left above water it can create fungus and spoil.
Leave outside for about a week and you will see fermentation bubbles rising to the surface, about every 2 days pry the lid open to let some of the gases escape. Once you are done with the fermentation process transfer your jar to the fridge and enjoy your fresh fermented sauerkraut.
Step by Step video. 👌🏼😋😋🥗
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my dad is big into Kafir milk.. is it worse I hear such bad things about milk
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Kefir is a great probiotic for gut health also and intestinal Flora. It helps to strengthen the bacterial microbiome that lives in the intestines to a more favorable balance for our overall health. The problem with milk is the way they harvest and produce conventional milk. If he is making the Kefir from organic Grass Fed cows milk. It is good in the grand scheme of things.
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My wife is going to be so excited when I show her this. She loves saurkraut. Me not so much, I shared it on facebook as well on https://www.facebook.com/tryin2gethealthy/ ... Thank you for the article.
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You are welcome, tell her to make sure the cabbage is submerged under the liquid all the time. That is the most important part. After a few days it will begin bubbling, that is the fermentation process. Those are the lacto fermentation bacteria that are great for our guy flora microbiome. After 7 days she can move it to the fridge. It stays good for ever pretty much once its been fermented.
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Another good cooking recipe and tips to make it right!
I just happen to have a huge cabbage in the fridge...
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You will love it, just make sure all the cabbage stay's below the brine so it wont spoil and you will have not only delicious sauerkraut but the best probiotic that money will buy.
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I have it started already.
So I do this with other vegetables like peppers and cucumbers and tofu. Does that mean they will also be rich in probiotics?
The red peppers developed a white scum like substance on top. I am hope this is like a mother and adds to their goodness. They smell and taste good.
Do you know about that?
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That is an easy recipe. I love sauerkraut and we use to make it by the crock fulls when I was younger. We would store it in the cellar with bags filled with water on top. When Dad would give them a stir, you knew it! Love the stuff.
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It is so good. He must have put the water bags on it to keep the leafs below the brine so they would not spoil. He knew what he was doing. 👌🏼👌🏼
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This post has received a 2.65 % upvote from @booster thanks to: @healthyrecipe.
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Will definitely give this a try.Never knew Saurkraut could be this easy to make.
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Yes sir, you can also use this same method for fermenting pickles, onions, maning hot sauce and many other veggies. Thanks for stopping by.
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