Sauerkraut

For most of us, we probably aren’t aware that out guts need a bit of healing in order to absorb all the nutrients from the food we eat. 
Poor gut health can be caused by stress, inflammatory substances like sugar, pasteurised  milk and refined or processed foods, bad eating habits (eating just before bed, eating too much, snacking constantly or eating mindlessly) and a lack of seasonal, fresh produce. 

The connection between gut and mental and emotional health has long been apparent to many indigenous cultures and is a pillar of Ayurvedic science – and more recently recognised by western science. The gut-brain connection is well worth exploring for those who want to learn how we truly are what we eat:

https://chriskresser.com/heal-your-gut-heal-your-brain/

Fermented foods are a great way to  get started healing and repairing your gut. Sauerkraut is an excellent place to start and so easy to incorporate into your meals. Sauerkraut is a fantastic digestive and the fermentation process produces beneficial probiotics that are linked to improvements in immune, cognitive, digestive and endocrine function.

And it’s so easy to make yourself! Give it a try and pay attention to how your body and mind feel after eating it! 

Makes 2kg

What you need

  • 2 kgs white or red cabbage (cored, outer layer removed and saved)
  • 2 tablespoon Himalayan pink 
  • 1 tablespoon cumin seed (optional)

What you do: 
Prepare a large glass jar or fermentation crock by sterilising with boiling water. Finely slice your cabbage and sprinkle with salt allowing to sit 10 minutes.
Crush with your hands, squeezing and reducing down the cabbage to about 2/3 original volume.

(Brain food!!)
Add your cumin seeds and pack tightly into crick or jar, sealing with your reserved cabbage leaf and weighing down with either an onion or Beetroot. You need to keep the air out, so either seal with an airtight jar lid or pour a layer of oil onto surface. Make sure every couple of days the kraut is fully submerged in brine.


Keep on shelf for 4 weeks then refrigerate.

Enjoy !! 

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