Fermented foods are becoming popular lately due to the benefits of traditional foods. We’re finally paying more attention to the wisdom of our ancestors.
For centuries, fermented foods have been a staple of the human diet because of the wide spectrum of valuable nutrients and health benefits they offer.
For instance, the consumption of 16 ounces of sauerkraut equals 8 bottles of probiotics. There’s nothing better than getting probiotics from natural sources.
According to Jillian Levy, CHHC:
“Sauerkraut, a form of fermented cabbage, has been popular throughout Central Europe for hundreds of years. Sauerkraut combines one of the healthiest foods there is (cabbage) with one of the most beneficial and time-honored food preparation methods ever used (fermentation).”
“According to the Institute for Integrative Medicine at the University of Witten in Germany, sauerkraut is one of the most common and oldest forms of preserving cabbage and can be traced back as an important food source to the fourth century B.C.”
“Fermentation simply refers to an ancient technique and perseveration method that naturally alters the chemistry of foods. Similar to cultured dairy products like yogurt and kefir, sauerkraut’s fermentation process produces beneficial probiotics that are now linked to improvements in immune, cognitive, digestive, and endocrine function.”
Sauerkraut is made by pickling cabbage through a process called Lacto-fermentation. It’s a rich source of enzymes, which boosts your body’s ability to digest foods properly and improves the absorption of nutrients in the body.
But, the commercial sauerkrauts from the supermarkets or local stores are treated with chemicals and pasteurized. So, they don’t contain those valuable properties anymore.
It’s essential, therefore, to use your own sauerkraut recipe to ensure you’re getting enough probiotics.
Homemade Sauerkraut Recipe
What you need:
6 pounds cabbage
3 tablespoons of sea salt
Remove large outer leaves from cabbage and set aside.
Mix cabbage with sea salt in a bowl.
Massage the mixture with your hands for about 15 minutes for the juices to be released.
Place the cabbage in a large fermentation container and pound down until juices come up.
Cover the cabbage, leaving about 2 inches of space at the top.
Cover the sauerkraut with a plate. Place a heavy glass jar filled with water on the plate to press it down.
Press down to add pressure to the cabbage and help force water out of it.
Keep it at room temperature (covered with a towel). Fermentation will begin within a day, depending upon the room temperature. It will ferment best in a cool, dark place at a temperature that is consistently 64 to 70 degrees.
Fermentation can take up to 3 weeks to a month. After fermenting, you can transfer it to the refrigerator.
Eat your sauerkraut daily, by accompanying it with your meals.