Now that we have finally realized how beneficial probiotic foods are for the gut microbiome, the immune system and our general health, it’s time to make our own, homemade sauerkraut rich in vitamin C and probiotics, using just cabbage and salt. Ready?
You’ll need 1 medium-sized cabbage, about 1,5 kg, whatever type you like (I prefer red!), which you’ll have to wash well and cut in small pieces. Transfer them in a bowl and sprinkle 1,5 tbsp coarse salt. Give your cabbage some… good time and massage it so that salt spreads to every inch of it. Don’t worry about the salt. Even if it seems a small quantity, you’ll see that pretty soon the cabbage will begin to have moisture.
The next step is to put your salted cabbage, along with its liquids, in a jar, pressing it down so that you can use the whole cabbage. Keep pressing with your hand, until you put something heavy on top, to hold the cabbage down, sunk in its liquids. Then you can remove the heavy object and cover your jar with a piece of cloth and a rubber band, making sure you press it every now and then. As you do that, the cabbage releases liquids and becomes a mass, sunk in them. If you need more liquids, dissolve 1 tsp of salt into 1 cup of water and add as much as you want.
Leave your cabbage ferment the next days, keeping it away from the sun and check it out to see if it needs pressing. Remember that the cabbage needs to be sunk in its liquids all the time. You can try some after 3 or 4 days to see if it tastes well (you can let it ferment more days if you want) and then put it in the refrigerator covering it with a lid, for over 2 months.
As simple as that!
Keep looking for more anti-inflammatory, plant-based recipes in the blog section of www.feedyourimmunity.com
