Why Red Cabbage Sauerkraut is SO good! (plus a recipe)

There are many, many good reasons for eating home made red cabbage sauerkraut!

  • Sauerkraut is a natural probiotic which helps the gut bacteria to become healthy.

    Use an organic cabbage as the natural bacteria enhances fermentation

  • Sauerkraut  aids the production of hydrochloric acid in the stomach to increase digestion
  • Sauerkraut is easy to digest as the cellulose has been broken down so bad bacteria in the gut don’t get to use it as food
  • Sauerkraut naturally contains vitamin K2 from the natural bacteria created in the process of making sauerkraut.
  • Red cabbage sauerkraut reduces homocysteine levels. Low homocysteine levels are a good sign for heart and arterial health
  • Red cabbage sauerkraut contains phytonutrients, nutrients such as vitamins.
  • Red cabbage sauerkraut contains polyphenols, these are antioxidants.
  • Red cabbage sauerkraut  contains anthocyanins – red and blue pigments – that protect the brain and aid digestion.
  • Red cabbage sauerkraut contains contain sulforaphane glucosinolate  a highly reactive antioxidant. In extensive studies, sulforaphane has been demonstrated to be a potent inducer of detoxifying enzymes and protector of our DNA.
So all in all red cabbage sauerkraut is very special.
Here’s the recipe (you don’t need a special sauerkraut crock)
 1. Weigh the cabbage.
 2. Calculate and measure your Celtic salt.  You will need about 15grams  for every kilo of cabbage.  (It’s not that critical).
 3. Shred one whole red cabbage.  (Try to pick a fresh juicy one as it creates more liquid).  
 4. Layer the cabbage in a large bowl with the salt.
 5. Cover the bowl with a wet tea towel and leave overnight.  This will start to draw the water out.
 6. The next day scrunch the cabbage with your hands.  Really knead it for about 10 minutes.  You will end up with quite a bit of liquid.
 7.  Use a 5 litre plastic bucket  and put the cabbage into the bucket pushing down the layers down as you go.
 8.  If there is not enough liquid at the end of this process to cover the cabbage then make some extra salted water into the container to cover the cabbage.
 9. Put a large plastic zip lock bag full of water on top of the plastic bin covering the top of the cabbage completely.  
10.  Put a wet tea towel over the top of the bucket. Rinse and replace daily. 
11.  Everyday make sure the liquid is covering the cabbage.  If not top up with some salted water.
12.  Depending on your climate the cabbage will soon start to make some foam and start making strange sounds as it ferments.  The warmer your climate is the faster it will ferment.
13. Allow to ferment for 10 to 21 days depending on your climate. The sauerkraut should smell sour but not off.  It should not be mouldy.  It it’s off or mouldy throw it out.  
When you taste it it should be crispy and taste nice and sour.  This is the Lactobacillus culture.
14.  Put it into glass bottles and put into the fridge.
You can add some fresh dill, ginger, seaweed or caraway to the recipe for an extra zing. Fresh horseradish (if you can get it) is supposed to be really good for retarding mould growth.
You can eat this with any meal. I  think it goes particularly well with fish. It’s a lovely vegetable!



 

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