I picked up a head of organic local cabbage from a Farmer’s Market on Saturday. I just had to make some homemade Sauerkraut. This recipe comes from Nourishing Traditions.
1 medium cabbage, cored and shredded
1 Tablespoon sea salt
2 Tablespoons fresh whey
~In a bowl mix cabbage, salt, and whey. Pound with a wooden pounder (spoon in my case) for 10 minutes. Place in mason jar and press down firmly with spoon until juices come to the top. The top of cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days (2 for Florida ). Transfer to cold storage. May be eaten immediately, but improves with age.
Why is sauerkraut so healthy?
“Cabbage offers a host of health benefits. It is high in vitamins A and C. Studies have shown the cruciferous vegetables can help lower cholesterol levels. Cabbage also provides a rich source of phytonutrient antioxidants. In addition, it has anti-inflammatory properties, and some studies indicate it may help combat some cancers. However, this already helpful vegetable becomes a superfood when it is pickled.
Sauerkraut provides a high density source of a wide range of beneficial live bacteria which assist in the digestive process. Consuming a serving of sauerkraut can give your body as much of a health boost as many of the expensive probiotic drinks and supplements sold in stores. However, most commercially sold sauerkraut have lost most of their beneficial bacterial organisms. To gain the most benefits from sauerkraut, you may want to purchase it freshly made, or learn how to make your own.”
Learn more here.