Benefits of Sauerkraut and How to Make it

Benefits of Sauerkraut and How to Make it

Benefits of Sauerkraut

I love sauerkraut. I especially enjoy it when it’s spicy. Sauerkraut is fermented cabbage and really great for gut health. Fermenting your foods changes the chemistry of them. As a result, beneficial bacteria is produced. That bacteria can improve your digestion, your immune system, and endocrine function. Fermentation has been used for years to preserve veggies and other perishable foods for long periods. Your immune health is ruled by your gut health. [tweetthis]When you eat fermented foods, the bacteria take up residence in your gut lining. [/tweetthis]They act like the first line of defense with bad bacteria or toxins. Cabbage is also high in Vitamin A, C, iron, and fiber. Other than my 12 year old can’t stand the smell, it’s really a great thing for overall health. I suggest eating a couple of tablespoons with each meal.

Sauerkraut has become enormously popular in health food stores. But you do not have to pay those high prices for basically shredded cabbage and salt.

Quick and EasyRecipe

Shred 1 head of cabbage
Massage with 1-2 tablespoons of sea salt
Add 1-2 tablespoons of fennel
Add 1 fresh, chopped jalapeno (optional spice)
Put into jar and press down until you see the juices coming up
Cover with cabbage leaves. Leave on the counter for 3-7 days depending on how fermented you like the flavor.
Once it’s how you like it, remove the top cabbage leaves and any top layer that molded. Place in the fridge and enjoy.

Watch my video for a demo on how easy it really is.



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