Recently, I have been doing research on probiotics (I'm not going into it as the media seems to be flooded with information), but I hate taking any kind of pill (not to mention the cost of them would quite literally eat my paycheck each month) so I have been looking at ways to "make" my own probiotic rich foods.
The best "super-food" filled with probiotics is sauerkraut.
So I went looking into making my own sauerkraut.
All you need is some fresh cabbage, some non-iodine salt and a glass jar with an air tight lid.
I was kind of shocked at how easy it is to make your own sauerkraut and just how cheap it was. Not to mention, how much better for you the probiotics found in sauerkraut than the pill form.
So... the recipe I will follow tomorrow when I make mine will be (this is the general recipe, but I won't be making the full recipe as we don't get large heads here)
1 large head of fresh cabbage (no washing, just peel a few layers off)
1 tbsp of sea salt
And once I get comfortable making my own (read: that I won't die or get sick) I will be exploring adding onions and garlic.
Chop up the cabbage into small bit sized strips, place into a large glass bowl. Pour the salt over top and massage the salt into the cabbage; feel some of the cabbage break in your fingers. Cover with a clean towel, and let sit for about an hour. Then massage again. Repeat till there is quite a bit of brine.
Take a sterilised glass pickling jar, pack it. Push down the cabbage till the brine is about half an inch to an inch above the cabbage line.
Take a cabbage leaf and push it into the jar covering the cabbage.
Put the lid on and let sit out of direct sunlight in your kitchen for about three to seven days. Then put into your refrigerator and enjoy!
According to all the research I've done, the longer you let the cabbage sit, the better it tastes. Best sauerkraut sits for about six weeks before consumed.
Here is one of the websites I have been looking into link
Youtube is filled with various clips, but my VPN seems to be broken today.
So. Who is going to join me in making sauerkraut? Or if you make your own... share your favourite recipe!!!
The best "super-food" filled with probiotics is sauerkraut.
So I went looking into making my own sauerkraut.
All you need is some fresh cabbage, some non-iodine salt and a glass jar with an air tight lid.
I was kind of shocked at how easy it is to make your own sauerkraut and just how cheap it was. Not to mention, how much better for you the probiotics found in sauerkraut than the pill form.
So... the recipe I will follow tomorrow when I make mine will be (this is the general recipe, but I won't be making the full recipe as we don't get large heads here)
1 large head of fresh cabbage (no washing, just peel a few layers off)
1 tbsp of sea salt
And once I get comfortable making my own (read: that I won't die or get sick) I will be exploring adding onions and garlic.
Chop up the cabbage into small bit sized strips, place into a large glass bowl. Pour the salt over top and massage the salt into the cabbage; feel some of the cabbage break in your fingers. Cover with a clean towel, and let sit for about an hour. Then massage again. Repeat till there is quite a bit of brine.
Take a sterilised glass pickling jar, pack it. Push down the cabbage till the brine is about half an inch to an inch above the cabbage line.
Take a cabbage leaf and push it into the jar covering the cabbage.
Put the lid on and let sit out of direct sunlight in your kitchen for about three to seven days. Then put into your refrigerator and enjoy!
According to all the research I've done, the longer you let the cabbage sit, the better it tastes. Best sauerkraut sits for about six weeks before consumed.
Here is one of the websites I have been looking into link
Youtube is filled with various clips, but my VPN seems to be broken today.
So. Who is going to join me in making sauerkraut? Or if you make your own... share your favourite recipe!!!
