Have you ever tried sauerkraut? Do you know that it’s made by fermenting fresh cabbage? And that it’s one of the most beneficial foods on this planet?
Sauerkraut is rich in vitamins B and C, and it contains probiotics, iron, calcium, and magnesium, all of which help protect the human body in many ways. Some people may not like its taste, but once you learn about the health benefits it brings, you’ll start using it in your kitchen for sure!
Due to the fermentation process, sauerkraut is rich in probiotics. These microorganisms balance the good gut bacteria in the human body, and therefore, optimize the work of the digestive tract. It’s always advisable to consume probiotics after an antibiotic therapy, as they help balance the intestinal microflora.
Aids Weight Loss
Consumption of fermented foods has a very positive effect on the human metabolism, and can help you reduce the risk of obesity and stimulate weight loss, especially in the area of the waist and hips.
If your immune system is compromised, sour cabbage can help you restore it back to normal. Namely, the probiotics it contains help improve the balance of the good gut bacteria, fights inflammation, and prevents the absorption of toxins in the human body.
How To Make Sauerkraut From Scratch
The good news is that the preparation of this recipe is quite simple and cheap. All you need are the following three ingredients:
- 2 heads of fresh white cabbage
- 2 tbsp. caraway seeds
- 1/3 cup of sea salt
The preparation time is 20 minutes, while the fermentation process takes from 1 to 6 months. Now, let’s get started!
First, start by cleaning everything. Since the fermentation process is dependent on certain bacteria, you need to remove the unwanted strains from the mason jars and utensils. Thus, you ought to wash them thoroughly, with warm water and washing detergent.
Then, cut the cabbage into thin slices. If you have a food processor, you can use it to cut the cabbage and speed up your work.
Put the cabbage in a large bowl and add the salt. Mix and squeeze it with your hands, to break the cellular structure of the cabbage. You may not notice it in the beginning, but after 5 minutes, it’ll begin to release its juices and it’ll become soft. After 10 minutes of squishing and kneading, it should release sufficient amounts of liquid brine to cover the cabbage. Now, add the caraway seeds and mix to distribute them evenly.
Transfer the cabbage in a large mason jar and press it down with a wooden spoon. Make sure that it’s fully immersed in the brine, and that the air is pressed out. This is very important to the fermentation process, and you need to do it correctly. In the end, add the weights and cover the jar with a cotton cloth and a rubber band.
Keep the jars at room temperature, away from direct light. Periodically, press the cabbage, to immerse it fully in the brine. Allow it to ferment for 1-6 months. Taste it from time to time, to see when it’s fit to stop the fermentation process. Once you get the right taste, put the sauerkraut in the fridge. And, that’s it! Enjoy!