If your first thought is
Yuck
Think again.
This is not the sauerkraut you grew up on
and if you are
battling a sick gut, leaky gut, IBS, skin issues or candida
this is a great fix.
Yuck
Think again.
This is not the sauerkraut you grew up on
and if you are
battling a sick gut, leaky gut, IBS, skin issues or candida
this is a great fix.
I’ve read a lot of sauerkraut recipes and failed at several. They range from complicated to more than complicated, until this one. It is easy and fool proof.
Making your own sauerkraut can be a lifesaver if you are trying to create a healthy gut. If you suffer the effects of candida, you will notice the difference in your gut health very soon by eating a few tablespoons throughout the day. It is one of those fermented foods that will feed the good bacteria in your gut and will travel through to the colon, insuring the greatest benefits.
You don’t have to make a chore of getting sauerkraut into your diet all day. I use a finer grind on my cabbage because I like to throw it into salads and salad dressings. I even scramble eggs which creates a nice texture. Topped with a cultured yogurt, you have a good start to the day and a happy gut.
If you are dealing with candida and a sick gut, testing steps for candida can be found at http://www.searchforthecausenotjustthecure.com/blog/candida-testing-at-home
Recipe
Cabbage, chopped fine or processed to a fine or chunky grind
Sea salt
1 Gallon lead-free glass jar with lid
Water
Fill a glass jar with cabbage. Add enough water to cover the cabbage and set it into a small bowl that will catch any overflow from fermentation. Fit the top of the jar with a water glass filled with water to weight down the cabbage.
Let this sit over night for about 24 hours. Leaving the cabbage in place, pour the water out of the jar. Refill and rinse again.
Add one tablespoon of sea salt per quart of water making sure to distribute it deep into the cabbage. Fill the jar with water again, and with the lid in place, shake to evenly mix the salt into the cabbage.
Put the jar back into the bowl, remove the lid and cover again the the glass of water. Leave the bottle on the counter and test in about 48 hours to a week. Once you have a taste you like, it can be sealed with a lid and refrigerated. If you prefer you can leave it out for several weeks.
Making your own sauerkraut can be a lifesaver if you are trying to create a healthy gut. If you suffer the effects of candida, you will notice the difference in your gut health very soon by eating a few tablespoons throughout the day. It is one of those fermented foods that will feed the good bacteria in your gut and will travel through to the colon, insuring the greatest benefits.
You don’t have to make a chore of getting sauerkraut into your diet all day. I use a finer grind on my cabbage because I like to throw it into salads and salad dressings. I even scramble eggs which creates a nice texture. Topped with a cultured yogurt, you have a good start to the day and a happy gut.
If you are dealing with candida and a sick gut, testing steps for candida can be found at http://www.searchforthecausenotjustthecure.com/blog/candida-testing-at-home
Recipe
Cabbage, chopped fine or processed to a fine or chunky grind
Sea salt
1 Gallon lead-free glass jar with lid
Water
Fill a glass jar with cabbage. Add enough water to cover the cabbage and set it into a small bowl that will catch any overflow from fermentation. Fit the top of the jar with a water glass filled with water to weight down the cabbage.
Let this sit over night for about 24 hours. Leaving the cabbage in place, pour the water out of the jar. Refill and rinse again.
Add one tablespoon of sea salt per quart of water making sure to distribute it deep into the cabbage. Fill the jar with water again, and with the lid in place, shake to evenly mix the salt into the cabbage.
Put the jar back into the bowl, remove the lid and cover again the the glass of water. Leave the bottle on the counter and test in about 48 hours to a week. Once you have a taste you like, it can be sealed with a lid and refrigerated. If you prefer you can leave it out for several weeks.