07 Aug 5 Reasons why you should include Sauerkraut in your life
Sauerkraut is not only super delicious but is also one of the best probiotics you can possibly get. Probiotics are the “good” strains of gut bacteria that are important to aid digestive health and our immune system. Thus in turn you will have a lot more energy throughout the day and I know this from experience! Recent studies have shown that off the shelf probiotics are a complete waste of money and the majority of them are full of sugar.
Enough of the health stuff. Sauerkraut is delicious with most things and I love to throw it through a salad of rocket, smoked mackerel, avocado and mango with a squeeze of lime juice and smoked almonds. Not only is this a taste explosion in your mouth but you’re getting all kinds of goodness.
It’s a very easy process to make and I’ve included a full proof recipe that I use and love below. Don’t knock it until you try it!
- 85% of your immune system lies in your digestive wall– Fight illness and upgrade you immune system
- Very high in vitamin C – A powerful antioxidant.
- Helps to regulate blood sugar levels – Great for diabetics
- Anti Cancer Super Food – Sauerkraut contains glucosinolates which have resulted in anti-cancer reactions.
- Reduces inflammation – Great for anti-inflammatory in muscles and joints.
Ultimate Sauerkraut Recipe
2kg Very firm green or white cabbage
2tbsp Kosher salt
1tbsp Black peppercorns
1tbsp Caraway seeds
2 Bay leaves
1 Clove Garlic minced
½ Onion dices
- Wash and shred cabbage paper thin. A food processor is the easiest way.
- Once cabbage is shredded mix all of the ingredient together in a bowl until it’s been mixed thoroughly. Let sit for 30 minutes and repeat twice.
- The cabbage should start to wilt and there should be a liquid (brine) starting to for.
- Clean the bowl so all of the cabbage mix is all together in the middle and not up the sides of the bowl or container.
- Press cling film flush against the sauerkraut so there’s not an air layer and put something heavy on the cling film to press the sauerkraut. You can use some tins or old milk containers filled with water.
- Keep the sauerkraut in a dark place or cool room between 18 – 20oc for a minimum of 5 days up to 6 weeks and stir every day and replace clingfilm and weight.
- Once ready keep in an airtight container in the fridge and enjoy.