The power of Pro Biotics helps you from; losing weight to having more focus and clarity with your thinking.

 

And us at My Body Blends love using the simple and easy tricks when it comes to boosting your gut health, and why I wanted to give you this easy homemade sauerkraut / kim chi and even gingered carrots recipe.

 

One of my favorite foods, sauerkraut, is one of the greatest probiotic foods out there! This fermented cabbage dish not only tastes great on organic hot dogs, hamburgers or on its own, but fermented foods are rich in organic acids, which stimulate the growth of good bacteria.

 

When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It’s crunchy and delightfully sour, perfect for topping a round of beer-braised brats or layering into a big sandwich. Don’t worry about needing a special crock or making so much you’ll be eating it for months.

 

Today I’m showing you how to make a small batch of sauerkraut in a mason jar — it’s just enough kraut to get you hooked!

 

The Sauerkraut / Kim Chi Ingredients:

 

1 head of cabbage

1 onion

4 carrots

1 chili

4 bulbs of garlic

1 small knob of ginger

3 teaspoons of salt

 

Gingered Carrots Ingredients:

 

5 carrots

1 small knob of ginger

3 teaspoons of salt

 

The process of making it is simple.

 

Chop, dice, grate and add your ingredients in a bowl.  Use your hands, food mallet (or hammer like I used in the video) to bring out the juices.

Add it all into a mason jar. Being sure to push down the veggies so the water and juices is higher than the vegetables. If there aren’t enough juices, then just add some more water.

Keep it in a cool spot and check on it daily to make sure its still submerged in the liquid.

 

Remember that you have to let the fermentation process take place.  So you need to give it about 3 days to 4 weeks from when you make it, until its ready to start eating.

 

How Is Sauerkraut Fermented?

Sauerkraut is made by a process called lacto-fermentation. To put it (fairly) simply: There is beneficial bacteria present on the surface of the cabbage and, in fact, all fruits and vegetables. Lactobacillus is one of those bacteria, which is the same bacteria found in yogurt and many other cultured products. When submerged in a brine, the bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria.

Why Should Sauerkraut Be Fermented?

Lacto-fermentation has been used for centuries to preserve seasonal vegetables beyond their standard shelf-life. The fermentation process itself is very reliable and safe, and the fermented sauerkraut can be kept at cellar temperature (around 55°F) for months, although those of us without cellars can make do with storing the kraut in our fridges. Besides preserving the cabbage, this fermentation process also transforms it into something incredibly tasty and gives it additional health benefits

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