How to get a Happy Tummy with Homemade Sauerkraut
Who thought that Sauerkraut could have so many health benefits?
Sauerkraut has the ability to increase digestive health, reintroduce the good bacteria in your gut, protect your heart health, reduce risk of cancer, increase energy levels, stimulate your immune system, decrease Candida overgrowth, reduce cholesterol levels, eliminate inflammation and improve skin health.
Traditional medicine has prescribed Sauerkraut and Sauerkraut juice for many years as a successful natural remedy for many diseases. It has been also published, in The Journal of Agricultural and Food Chemistry in 2002, that sauerkraut helps to prevent Cancer.
Raw naturally fermented sauerkraut (raw fermented cabbage) contains lactic acid and the living probiotic microorganisms that are the agents of fermentation. These beneficial bacteria will keep a healthy gut ecosystem by controlling inflammation, nutrients absorption and unhealthy bacteria and yeast overgrowth.
Do not buy Sauerkraut from the stores to avoid any additives or preservatives. It is really easy to make, only 2 ingredients and in 10 minutes!
Recipe for Homemade Sauerkraut
1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons Celtic sea salt
Let's prepare it:
Make sure your glass jar is washed and rinsed of all soap residues. Also wash your hands well since you'll be using your hands to massage the salt into the cabbage.
Discard the outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each wedge crosswise into very thin ribbons.
Transfer the cabbage to a big mixing bowl, add the salt and massage and squeeze the cabbage with your hands for 10 minutes.
Pack the cabbage into a jar, tamp it down with your fist, pour the liquid released while massaging into the jar (it is rich in beneficial bacteria) and place on the larger outer leaves of the cabbage over the surface of the sliced cabbage to push it down and keep it submerged in its liquid.
Cover the mouth of the jar with a cloth and secure it with a rubber band.
Ferment the cabbage away from light and at room temperature (65F – 75F) for 3-10 days. Then screw on the cap and keep it in the refrigerator.
Start adding Sauerkraut to your meals and keep a Healthy Happy Tummy!
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