Adding probiotic rich foods, such as sauerkraut, into your body is one of the best things that you can do…
- To increase immunity
- To help rebuild the intestinal wall
- To create beneficial gut bacteria
- To reduce or remove allergies
- To decrease inflammation
- To digest food better
Oh the list can go on and on and on…
I honestly believe that fermented foods got me on the road to recovery quite some time ago. My digestion was totally awful as in I couldn’t digest one thing I ate: stomach ache after every meal! I started slowly, with just about 1 tablespoon, until I can now eat about 1/2 a cup or more if I wanted to. Along with fermented coconut water kefir, these probiotic rich foods greatly enhanced my life.
This recipe is really one of my favorite krauts I’ve ever made! The turmeric makes it taste almost cheesy. So. Good.
Here’s what you need:
- 1 large head white cabbage
- 1 large head romanesco
- 3 tablespoons sea salt
- 2 cloves garlic
- 1/2 inch piece ginger
- 3 tablespoons turmeric powder
- Optional: 1 serving Inulin powder (mine is from Body Ecology) to help probiotics grow and one serving probiotics (optional, too)
To make this sauerkraut:
1. Shred the cabbage. Chop the romanesco.You can also use a food processor.
- Remove any outer leaves that are brown or damaged. DON’T wash the cabbage — you’ll want the natural bacteria on the leaves. They’re what causes the fermentation to occur that turns cabbage into sauerkraut.
- Chop romanesco to any size you desire– tiny would be nice, but I really enjoyed the large chunks.
2. Put the cabbage shreds and romanesco in a glass or ceramic bowl.
- We don’t want to use any metal because it can kill some of the beneficial bacteria.
3. Sprinkle the salt over the cabbage. Add turmeric powder and inulin and probiotic powders if you are using.
- Massage with your hands to make sure all of the cabbage is covered.
4. Add garlic and ginger to a food processor. Process until tiny and well combined.
- Blend until smooth, and then pour this mixture over the cabbage mixture.
- Mix everything with a wooden spoon.
5. Let it wilt.
- After about an hour or two hours, the shreds should have wilted a bit. You should now see water coming out of the vegetables.
6. Start filling your container.
- I use a container from Cultures for Health. You can also just use Boll glass containers.
- Start filling your container. After each handful that you add, press down with your own hand or a wooden spoon so that you get some water (brine) come up. You want the whole thing to be covered in liquid, but you want it to be the natural liquid from the cabbage and the 1/4 cup that you added.
- If, by the end, there needs to be more liquid to cover the top of the container, you can add some salt water (just mix some salt with water) until it reaches the top.
7. Fold a kale or cabbage leaf on the top of the jar.
- This is to ensure that no air gets in.
8. Cover, and make sure there is pressure on the container, so no air gets in.
- Each day, open the jar and press down on the cabbage.
- When you do this, you will watch as the juice starts bubbling up. This is a good sign!