Do you like the pungy, bitter taste of fermented foods?
Well, this raw fermented souerkraut is not only a great addition to any warm, cold-month dish, but it’s an extremely healthy, anti-inflammatory, cancer-fighting food that will help you grow some good digestive bacteria in your gut and really – act as an immuno-stimulant over the cold months.
Raw naturally fermented sauerkraut provides a host of health benefits and has been used to treat a variety of conditions including skin and digestive issues such as acne and acid reflux. Fermented foods in general are well known for their ability to increase healthy gut flora. This is vitally important at any time, but particularly if you’ve ever taken anti-biotics which kill off your healthy gut bacteria.
Raw sauerkraut is a tasty addition to your anti-cancer diet. Multiple studies have shown that eating raw sauerkraut can be an effective part of a natural treatment program for certain cancers, including breast cancer.
Raw Sauerkraut Ingredients*:
1 or more heads of green cabbage
Pink Himalayan salt, ground
*all ingredients should be organic
Food processor or cutting board & knife
Mason or canning jars, sterilized
Perfect Pickler jar top fermenter system (optional)
Remove outer leaves from cabbage and remove the core. Wash, scrub, or peel other vegetables as usual.
Cut vegetables into large chunks that will fit into a food processor. If you do not have a food processor, you can cut all the vegetables into small pieces with a knife.
Empty cut up vegetables into a large bowl (Note: the video shows a metal bowl, but glass is preferable.)
Add ground pink Himalayan salt to the vegetable mixture. Use 1.5-2 percent salt by weight of vegetables used. (eg. For 100 grams of cabbage, use approximately 2 grams of salt.)
Using your hands, work the salt into the cabbage mixture for a couple of minutes until the vegetables are releasing lots of juices. Squeeze and smoosh the vegetables with your hands ensuring that the salt is well distributed.
Pack the vegetable mixture into the sterilized glass jars, ensuring the mixture is pushed down and the juices are rising to the top. When done adding vegetables there should be lots of juice at the top of the jar. Be sure too to leave space in the jar for the juices to expand and bubble up.
Cover filled jars with sterilized lids and tighten.
Place jars in a bowl on the kitchen counter for 5 days. (The bowl catches any juices that may escape from the jar during the fermentation process.)
Once the sauerkraut has fermented, store jars in the fridge.
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