Fermented foods and sauerkraut
Sauerkraut is one of my favourite foods when healing the gut - sauerkraut is simply cabbage that has been naturally fermented by the good bacteria Lactobacilli acidophilus, a process that makes it very digestible and helps support the microbiome. The microbiome is the community of beneficial bacteria in our digestive tract which provide the foundation for our immune system and help us to absorb many nutrients from the food we eat.
Ideally, sauerkraut should be homemade. If purchased, choose an organic unpasteurised sauerkraut from a natural food store, to ensure it contains the live bacteria.
I like to enjoy a spoonful of sauerkraut with soft poached eggs and asparagus in the morning for a healthy breakfast!
Ideally, sauerkraut should be homemade. If purchased, choose an organic unpasteurised sauerkraut from a natural food store, to ensure it contains the live bacteria.
I like to enjoy a spoonful of sauerkraut with soft poached eggs and asparagus in the morning for a healthy breakfast!
Fermentation crock
- Half a head of organic red cabbage
- Half a head of organic white cabbage
- 1 organic carrot
- Himalayan salt
- Starter culture
Use fresh organic vegetables if possible.
Shred all the vegetables using the slicing disc on the Magimix.
Place shredded veg in a very large bowl.
Sprinkle with 1 tablespoon of fine Himalayan salt and mix with your hands, squeezing the juice out of the vegetables, for 5 minutes.
Place all the veg and juice into a fermentation jar (such as this one)
Add starter culture dissolved in some water (not essential, but accelerates the process).
Pack down the mixture tightly to keep out the air and cover with the liquid. Leave a few inches at the top as the jar must allow the fermentation gases to escape. Leave to ferment for at least 2 - 3 weeks, then bottle in Mason jars and keep in the fridge.
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