WILD FERMENTED GOLDEN SAUERKRAUT
If you want to build up the beneficial bacteria in your gut then homemade sauerkraut is a great place to start. Shop-bought brands such as Biona are pausterised and therefore all the beneficial probiotic bacteria is lacking. Cabbage also contains phytochemicals, vitamins and fibre. So just a small dose packs a mean punch. This recipe is really simple and delicious. Just a little prep and then a lot of patience as it does its thing!
Ingredients:
1 green cabbage (save some of the outer layers of the cabbage for packaging on the top)
3 medium size carrots
1 tbsp grated ginger
1 tbsp minced garlic
1/2 tbsp fresh grated turmeric
1.5 tbsp ground turmeric
1/2 tbsp caraway seeds
1/2 tbsp fennel seeds
1 tbsp sea salt
Half litre jar (sterilised)
Method:
Wash your veggies
Grate the carrots
Finely slice the cabbage
Place all ingredients into a large mixing bowl
Massage until it starts to become soft and juicy. The veg should release lots of juice. If not add a tad more salt. You may want to use clean gloves as the turmeric will stain your hands!
Spoon the mixture into a sterilised jar and pack it in very tightly almost up to the top. Leave a little bit of room to tightly pack a folded whole cabbage leaf which you'll need to place at the top of the jar to prevent oxidation.
Close up lid and leave to ferment for 2 weeks. Incase the jar leaks simply put it inside a small carrier bag to catch the juice
After 2 weeks, you should have a delicious sauerkraut