Fermented vegetables are a great way to bump up your probiotic sources in your diet. But how?
Think of fermented vegetables, such as sauerkraut, as foods that have started the digestion process for us. Experts have used fermented foods as a way to put your colon back in check.
The best part of fermented vegetables is that there is little work that needs to be done to make them at home. Here is a great recipe for homemade sauerkraut.
What You Need:
- 4 to 5 heads of red or green cabbage,shredded
- 1/4 cup sea salt
What To Do:
- Place the shredded cabbage a little bit at a time into your jar (I like to use a wide mouth mason jar), pounding it vigorously and sprinkling some with the sea salt.
- Fill the jar no more than 1 inch below the top with the mixture (because of the expansion). Add more cabbage if needed, and make sure the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the cabbage.
- Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
- Place the jar in a warm spot in your kitchen and allow the sauerkraut to ferment for 7 to 10 days.
- Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.
- A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.