Sauerkraut, a form of fermented cabbage, has been popular throughout Central Europe for hundreds of years. Sauerkraut combines one of the healthiest foods there is (cabbage) with one of the most beneficial and time-honored food preparation methods ever used (fermentation).
Besides having probiotics to offer, sauerkraut is a good source of antioxidants and dietary fiber too, thanks to its main ingredient cabbage. Even eating a small amount daily can give you significant benefits and a great source of nutrients, including vitamin K, vitamin C, calcium, potassium and phosphorus. As an added bonus, the proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases absorption of their various vitamins.
Check out the recipe!
Finely shred one cabbage and transfer into a large bowl.
Add 1 tbsp. of sea salt and use your hands to squeeze as much juice out of the cabbage possible
Transfer into an airtight container
Store your well packaged cabbage on the kitchen bench for 4-7 days
From there, transfer to the fridge and enjoy!
Serve 1-2 spoons with any meal (start either small portion)
Dietitian, Personal Trainer, Psychosomatic Therapist