Going traditional is the best thing people made popular. It’s like going back in the past just to get the best of it. Fermented foods have been consumed since forever, but their “popularity” grew a couple of years ago.
Jillian Levy, CHHC, explains that sauerkraut has been used in Central Europe for hundreds of years. Cabbages are extremely healthy and fermentation is one of the greatest food preparation methods ever used by people.
Experts at the Institute for Integrative Medicine at the University of Witten in Germany explain that the recipe for sauerkraut is one of the oldest food preserving methods. Historical data shows that it was an important food source in the fourth century B.C.
Fermentation is an old technique of preserving food that changes the chemistry of food. It’s similar to cultured dairy products. Researchers have found that fermented foods act like probiotics and improve your immunity, digestion, cognitive function and endocrine system.
You can make your own sauerkraut by pickling cabbage (lacto-fermentation). Sauerkraut is packed with digestion-enhancing enzymes and also improves the absorption of essential nutrients.
The store-bought is pasteurized and “enriched” with chemicals, so you don’t want any of that. Here’s how to make your own sauerkraut:
Homemade sauerkraut recipe
6 pounds cabbage
3 tbsp sea salt
Remove the dry outer leaves of your cabbages. Shred them, and add in your salt. Use your hands to crush the cabbage so it releases its juices. Do this for 15 minutes. The salt will draw out some of the liquid.
Transfer the cabbage into a large container, and pound it down to bring out the juice. Put a plate on top and make sure you have about 2 inches of free space. Place a heavy glass jar filled with water to press the cabbage.
Keep the cabbage in a dark and cool place, and cover it with a towel.
It will take a month for your cabbage to ferment. Once the fermentation process is over, put it in your fridge and consume it every day.