Not only is sauerkraut good for your gut it’s good for your taste buds. It’s tangy-tart flavor is the perfect companion to savory foods. Eating just a spoonful or two before a meal increases saliva production, activates certain digestive enzymes so you digest your food better. It’s pretty much a miracle food!
Not only is homemade sauerkraut healthy it’s also economical. All you need is 3 simple ingredients: cabbage, fennel seeds and salt. And then plenty of time to allow probiotics to do their work, producing a vibrantly complex and delicious food.
Sauerkraut is one of the best natural sources of vitamin C, it has 20 times more vitamin C than fresh cabbage! Plus B complex vitamins, vitamin K enzymes and probiotics. According to Dr. Joseph Mercola, an alternative medicine physician, just two ounces of the sauerkraut has more probiotics than an entire bottle of 100 probiotic capsules.
Fennel seeds reduce inflammation. This may help soothe swelling or irritation in the intestines and improve digestion. Fennel seeds may also relax muscles in the intestines, which can help relieve constipation.
Equal parts of white and red cabbage.
Red and white cabbage combination gives a really beautiful color.
About 2 teaspoons sea salt per pound of cabbage
1 teaspoon fennel seeds per pound of cabbage
Water if needed
Slice cabbages very thinly, it hits taste buds differently, more pleasantly, when it’s in fine shreds. It’s also easier to get the juice out.
Save 1 outer leave for later.
I like to use mandolin slicer for that.
Mix with salt and fennel seeds.
Massage with hands, my preferred method, until it releases juice. About 10 minutes. Pack tightly to fermentation vessel (big glass jar), if top is not covered with juice, add more salt and water mix-brine.
Cut saved cabbage leave same size as jar diameter, place it top of the packed cabbage (it will help to catch floating pieces) and add weight, cover with towel.
Ferment few days until few months.
Until your tastebuds say it’s yummy.
I prefer younger ferment, about 1 week.
Transfer to fridge when it’s ready, it will keep fermenting there too, but more slowly