I’ve always been a lover of sauerkraut. I loved it as a kid and still love it as an adult. I don’t remember when I started making my own but if I asked my wallet I’m sure it would remember 😉 If you are someone who buys or has ever bought raw sauerkraut, you know what I’m talking about. It’s amazing how much money one can charge for a head of fermented cabbage. I spent that money for some time because it was well worth it for me. And while I will still purchase it on rare occasions if the craving hits and I didn’t anticipate that 2 weeks prior, then I splurge. Sauerkraut, which is a fermented food, is a very high source of probiotic, which is essential for good gut health. Having a healthy gut is pretty much one of the best things you can do for you overall health. Have you ever heard that we have two brains? Our actual brain, and then our gut, or “second brain”? Well it’s true. Our gut holds so much information that it is imperative we take care of it. Eating fermented foods such as sauerkraut, kimchi, kombucha, amongst many other things, is a great way to introduce probiotics to our systems. While I make the plain and simple version more frequently, I like to play with the flavors every now and then. My latest kraut creation is a beautiful combination of red cabbage, beets, and red onions. Not only are we getting the benefits of fermentation here, but we are adding all the health benefits of raw beets (great for blood health and liver cleanser) and onions (awesome immunity booster). This batch came out surprisingly mild in flavor while still containing that delicious fermented taste that I look for. If I would have let my sauerkraut sit for a few more days, I probably would have gotten a stronger flavor, which would have been awesome as well. I’ve been introducing sauerkraut to my kids since they were babies, and they all like it. They are not always in the mood to eat it but I keep on presenting it to them, and some days they eat happily. I think it’s important we give our kids plenty of chances to eat “funky” foods without pressure in order to teach them about variety and so they can be familiar with all kinds of flavors of health boosting ingredients. Go slice yourself a cabbage and enjoy one of the cheapest ways to eat your way to a healthy gut.
One of my favorite lunches recently has been this sauerkraut combined with some avocado, yellow yams, and whatever fresh greens I have growing in my garden. I actually crave eating that most days!
- 1 large head of purple cabbage
- 2 small beets
- 1 large red onion
- 1 TBS salt or to taste
- 1 cup filtered water
- run vegetables in a food processor with the shredding attachement
- put in a large bowl and add water and salt and massage really well to get the salt in there, it will get the vegetables to start releasing their juices faster so the fermentation process can start
- either use this method here, or put your mixture in a large mason jar with screened lid covered with a piece of fabric (to keep bugs out) and press it down every few days to make sure the cabbage remains submerged in water. This is imperative or it will go bad!
- let it sit on your counter or any place out of the way, for at least 2 weeks, taste it and let it sit longer if you want a stronger flavor.
- when you are satisfied with the flavor, put it in sealed jars and keep it in the fridge for weeks!