There are two types of people in this world: people who love sauerkraut, and people who hate it.
While it isn’t one of the most popular foods, it definitely is one the healthier ones out there. Sauerkraut, along with other–fermented foods–has multiple health benefits. If you’re looking for a way to improve the way you eat, adding sauerkraut to your meals just might be your answer.
For one, sauerkraut is great for your digestive system. It’s a probiotic which means it is packed full with the good bacteria your digestive tract needs. Those good bacterias include Lactobacilli and Bifidobacteria. Both help break down lactose, sugars, and starches which overall aids digestion.
The benefits aren’t all stomach-related, though. Sauerkraut and other fermented foods can also improve skin conditions, oral health, and vaginal health. It can also help prevent allergies as well as help maintain a healthy immune system. If that isn’t enough to convince you of the superpowers of sauerkraut, it can also aide with weight loss!
Whether you’re a long-time lover of the fermented stuff, or this article is swaying you to be on team sauerkraut, we’ve got an easy recipe for you.
The recipe yields one gallon of sauerkraut. Prep time only takes 20 minutes, but the whole process will take 4 weeks.
Ingredients:
- 5 Lbs shredded cabbage
- 2 Tbsp sea salt or pickling salt
- 1 Tbsp caraway seeds
- 1 Onion quartered
1. Mix all of the ingredients, except for the onion, together in a large bowl and then let it stand for ten minutes.
2. Pack the cabbage mixture into a large, glass food container. Top it off with a quartered onion to weigh the cabbage down.
3. Cover the container with a paper towel and secure it with a rubber band. Store in a cool spot and leave overnight.
4. The next day, check the container to make sure the sauerkraut is completely submerged in liquid. Then, every other day for 2 weeks, check the sauerkraut the same way. A layer of scum may form on top of the sauerkraut. Skim the layer if needed.
5. After at least 4 weeks, the sauerkraut will be ready. Store it in the fridge for up to 6 months.
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[Source: Dr. Josh Axe]
