This is made with red cabbage
I can’t stress enough about the importance of a healthy gut biome. Our environments have become so toxic that we need all the help we can get. Our gut and gut flora is our first line of defense when it comes to disease and illness prevention. Consuming probiotics should be a regular part of ones dietary regime. There are so many good probiotics from commercial powders to yogurts, pickled vegetables to beer (thats another writing) and there are excellent commercial sauerkrauts in the stores. Why not make it at home and save some money while ensuring you are getting a great food.
Making sauerkraut can be in everyone’s skill set and all you need is a large ceramic or glass vessel or individual mason jars to make it more tedious. The below instructions are from my school, Bauman college of Holistic Nutrition and was one of my first assignments. I now keep stocked up by making large batches every couple of months. I prefer to let mine age for about a month although in my climate, two weeks will produce a great taste as well. This recipe is for raw unpasteurized sauerkraut containing two ingredients: sea salt and cabbage. Contrary to what you may have heard, the sourness does not come from vinegar but from the fermentation itself. After that all you need is a little muscle power to chop and smash the cabbage to get the moisture outside of the leafs. It is critical that the cabbage stay submerged in this brine throughout the fermentation process.
This video is similar to the method I use. You don’t have to add other vegetables just use cabbage if you like.
Here is another link that goes into pickling in general:
