Sauerkraut is a facto-fermented food just like kimchi. It has loads of probiotics which makes it amazing for gut health and, like every thing else, homemade always tastes better.
I always have a jar of kimchi and a jar of sauerkraut in the fridge. I have some of either everyday to improve gut health and digestion. It helps for better nutritional absorption and is something every one should think about since a lot of the preservatives used in food kills healthy gut bacteria that is necessary to maintain your health.
This process is so easy and it’s a great way to use up the extra cabbages you pull up from the garden.
I will warn you that the cabbage may give off the faint whiff of farts so place it in a cupboard or pantry while it ferments.
- 1 head of cabbage
- 1 tablespoon salt (2 tablespoons for really large head of cabbage)
- caraway seeds (optional)
- Quarter, core, and finely slice the cabbage. Place in a bowl.
- Sprinkle the cabbage with the salt and gently massage the cabbage to soften and draw out moisture.
- Sprinkle in caraway seeds, if using, and continue massaging for at least ten minutes.
- Place cabbage and water in a clean jar. Weigh it down and cover with cheesecloth or clean kitchen towel.
- Place jar in cool place out of direct sunlight until cabbage is fermented to desired taste. Cover and store in refrigerator.