Recently I attended a raw sauerkraut class at my friends house. She is an expert on making raw kraut. I was so surprised at how easy it was. I have since made two yummy batches at home. You don’t need any special tools, just a jar and some cabbage. This food is so beneficial and so cheap to make. I hope this post inspires you to make your own kraut.
Benefits of Raw Sauerkraut:
- Boosts the immune systems to fight the common cold and flu
- Packed with vitamins and minerals such as calcium, Vitamins K1, C and beta-carotene
- Raw sauerkraut can be helpful in reducing risk of some cancers because it has unique phytochemicals created during fermentation
- In a recent study the women who immigrated from Poland Americanized their diets and stopped eating as much of this super food which may have increased their rates of breast cancer
- Supports a balance of beneficial bacteria in your gastrointestinal tract
- Helps Inhibit pathogenic organisms including E.coli, salmonella and unhealthy overgrowth of candida
- Fermentation of sulphur rich kraut creates antioxidants (glutathione and superoxide dismustase) that lower free radicals
- Helps to break down hard-to-digest lactose from milk to the more easily digested lactic acid
- Fermented foods facilitate the breakdown and assimilation of proteins
- It helps neutralize the anti-nutrients found in many foods including the phytic acid in grains
- Raw kraut can reduce inflammation associated with many bowel conditions
- Probiotics from the cabbage can also help increase transit time and reduce diarrhea symptoms
- Can improve symptoms of heartburn and GERD by taking just a tablespoon with meals
1 head of raw organic cabbage
(keep one large outer leaf on the side)
1 cup of shredded red cabbage
1 clean 32 oz jar with lid
1/2 cup shredded carrots
Fun add in options (the sky is the limit, be creative!):
1 cup shredded carrots
1 tbsp Dulse Flakes
1 tbsp chopped garlic
2 Tbsp fresh parsley or cilantro
1 Tbsp cumin or coriander seeds
Chop the cabbage into very thin strips. You can also use the grater attachment on your food processor. This appliance will speed up the process quite a bit. Put all the ingredients into a large mixing bowl. Vigorously massage cabbage with hands for 10 minutes until the water is coming out and it is translucent. When you can squeeze the cabbage and lots of water is dripping out, it is time to grab your jar. Tightly pack all of the cabbage into the jar until the liquid is 1 inch above the top of the cabbage. Now add the outer leaf on the top like a cover. Make sure the water is above all the cabbage. Pour any excess cabbage juice from the bowl into the jar. Now cover with a lid and put in a cool dry cabinet for 1-4 weeks. When you feel like it is ready, remove outer leaf cover and taste. If it is not soft enough you can just put it back away for more fermenting. When you feel it has fermented enough put it in the refrigerator to stop the process.
I eat a tablespoon of sauerkraut with most meals to improve my digestion.
It is great on meats and poultry as a garnish.
Try adding this super food to your menu today and you will wonder how you lived without it!