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Homemade Fermented Cabbage aka Sauerkraut

on February 28, 2013

I recently saw a recipe for fermented cabbage on Dr. Terry Wahl’s website. She and many others encourage us to eat more fermented, probiotic foods which are so good for gut health. I looked at a few different recipes and did a variation of hers. I decide to give this a try, and found it was very easy, and I really like the taste.

One head of cabbage (regular round white-green type)

1-2 Tbs of seasalt

lidded container

Finely chop or shred one head of cabbage, then pack into the jar sprinkling a little salt as you go along (larger cabbage will need more salt, I used just 1 Tbs for a smaller head). When you have packed the jar with all the cabbage, take boiling water and just cover. Place a large glass or other container filled with water directly on top the cabbage to keep it under the liquid. Cover lightly with a towel or cheesecloth if desired. Leave jar to sit out for 2-4 days or until you can taste the fermentation, at which time cover with the lid and keep the in refrigerator.

Note: If you have had any antibiotics recently, they tend to damage or kill off normal intestinal bacterial, and you need to eat fermented foods like this kraut, or greek yogurt, etc., to return to a health level of gut bacteria.


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