A couple of easy steps that will have you creating your own fermented foods, whenever your heart so desires. Place your cabbage in a processor or chop it roughly by hand, you will need a quarter of a cabbage of any colour and type. Once chopped, you can either whizz the cabbage up again so it looks like the above picture or you can leave it in larger chopped pieces- the choice is yours! Boil 2 cups of water and wash out the jar you plan to use with some of the boiling water. Cool the rest of the water- once cooled, cover your cabbage with the remaining water. Next, seal the jar with a lid and place it near the window on your kitchen bench. give it a shake or stir everyday. Your Sauerkraut should be ready in about 3 to 4 days. It should smell sour and taste sour too. If any mould grows on it throw it out . After 3 or 4 days strain the remaining fluid off the cabbage and keep your finished Sauerkraut and the fluid you removed in the fridge. You can drink the fluid and eat the sauerkraut daily for the same effect as a probiotic- helping your body to build up good gut bacteria, helping you to naturally breakdown food efficiently. If you have not had Sauerkraut before start off with a small amount until your system gets used to it.
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