Eat it everyday! Raw, fermented sauerkraut has loads of vitamins and gut-friendly bacteria.
Fermentation was the way to preserve food before refrigeration. The process of salt, water and veggies, which have natural yeast and bacteria on the surface,. Fermented foods contain Lactic acid bacteria from several genera, including Lactobacillus, Streptococcus, and Leuconostoc, which creates a perfect environment to keep bad bacteria at bay, while turning the food into vitamin rich, probiotics that are healthier than raw.
Making sauerkraut is one of the easiest and economical ways to incorporate probiotics into your gut. Cabbage (any kind, green, red, napa) and salt (kosher or sea salt only) are all you need!
They key to your immunity lies in your gut! Research and information is exploding in the medical world regarding our Microbiome. Keeping your gut healthy is the secret to keeping ourselves from succumbing to the bad bacteria that cause illnesses.
Fermented foods produce carbon dioxide and lactic and acetic acids, which quickly lower the pH, thereby inhibiting development of undesirable microorganisms.
How to do it:
Slice cabbage by hand or by using a food processor. Sprinkle your salt over the cabbage and let it sit for about 1 hour. The ratio is about 1 tablespoon of salt per 2lbs of cabbage. You will then squish, mash, beat up the cabbage until it exudes it's liquid. If the cabbage is fresh, it should make enough brine of it's own to push the cabbage down under it once in a jar. You may need to fill a jar and keep pushing it down after a day or two to get it to release more liquid.
If your cabbage is a bit older and drier, and you need to make a brine, use 1 Tbsp salt per 2 cups (non-chlorinated) water to top it off.
The key here now is to keep all of the veggie under the brine. Cover it with a loose fitting lid to allow for gasses to release or a coffee filter or clean towel secured with a rubber band to Keep out fruit flies and dust. Keep pushing them down under the brine daily. If you see them poking out and develop a white film on top, not to worry! It's just yeast. It is not harmful. You can scoop it off and discard.
Once you see bubbles when pushing down, it's fermenting! It's up to you how long to keep it on the counter. The longer it stays, the more sour it gets.
Once you taste and like the results, move it to the refrigerator. This does not stop the fermenting, but it slows it way down. As long as it's under the brine, it will last indefinitely in the fridge. You can take a fork full daily or even a shot of the brine. Try not to heat it up as it will destroy the beneficial bacteria. Leave it out on the counter to come to room temperature for use on hot dogs or kielbasa.
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