Fermented foods and sauerkraut
Sauerkraut is one of the best foods for supporting digestive and immune health. Sauerkraut is simply cabbage that has been fermented by Lactobacilli acidophilus, a natural process that makes it very digestible and feeds the beneficial bacteria in our digestive tract which provide the foundation for our immune system. A healthy microbiome is also essential for mental health as the gut produces many important neurotransmitters. This is why sauerkraut is one of the key foods in the GAPS protocol (“Gut And Psychology Syndrome”), along with bone broth.
All disease begins in the gut...” |
Recipe
Shred the cabbage using a food processor and slicing disc. Place the finely shredded cabbage in a very large bowl and add the grated carrot. Sprinkle evenly with 1 tablespoon of fine Himalayan or sea salt and mix thoroughly with your hands, squeezing the juice out of the vegetables, for 5 minutes. Place all the veg and juice into a fermentation jar. The lid should allow the gases to escape. Pack down the mixture tightly to keep out the air and cover with the vegetable juices. A starter culture can be added but is not essential. You can use a folded cabbage leaf or weight to hold the contents submerged, leaving a few inches at the top of the jar. Leave to ferment in a cool dark place at room temperature for at least 2 - 3 weeks, then keep in the fridge. Enjoy a spoonful of sauerkraut with soft poached eggs and asparagus in the morning for a healthy breakfast! |