Fermented foods have been very popular lately due to the successful traditional food movement. We are finally paying attention to the wisdom of our ancestors. Fermented foods have been a staple of the human diet for centuries. For instance, sailors in the 18th century ate sauerkraut to prevent scurvy, a disease caused by vitamin C deficiency?
ONE TABLESPOON OF SAUERKRAUT EQUALS ONE BOTTLE OF PROBIOTICS
SIMPLE HOMEMADE SAUERKRAUT RECIPE
- 6 pounds cabbage
- 3 tablespoons sea salt
- Remove large outer leaves from cabbage and set aside.
- Shred cabbage.
- Mix cabbage with sea salt in a bowl.
- Massage the mixture with your hands for about 15 minutes in order for the juices to be released.
- Place the cabbage in a large fermentation container and pound down until juices come up.
- Cover the cabbage leaving about 2 inches of space at the top.
- Cover the sauerkraut with a plate. Place a heavy glass jar filled with water on the plate to press it down.
- Press down to add pressure to the cabbage and help force water out of it.
- Keep it at room temperature (covered with a towel). Fermentation will begin within a day, depending upon the room temperature. It will ferment best in a cool, dark place at a temperature that is consistently 64 to 70 degrees.
- Fermentation can take up to 3 weeks to a month. After fermenting, you can transfer it to the refrigerator.