Have you ever thought that fermenting or culturing food would be to hard OR way to much work? Don’t lose heart! People have been doing it for centuries as it was one of the ways to preserve food before there was available refrigeration. It’s not near as time consuming or hard as you might think and the benefits to your body can’t be measured! In the day, where most of us have some sort of damage to our digestive systems because of the processed foods that we’ve consumed doing damage control is a must! This is one of the easiest and tastiest ways to help heal some of that damage. Consuming a couple of tablespoons of this treat with your meals will help support your digestive tract and replace some of those good bacteria that our bodies so desperately need! Below is an easy recipe with a how-to video to get you well on your way to being an old pro in no time!
Ingredients:
2 heads of cabbage, any color will be fine
2 cloves garlic
4-6 Tablespoons of Celtic or Himalayan salt
Large bowl
Crock or Mason jar
Knife or food processor
It’s been a while since I have made any sauerkraut but may have just inspired me to make some soon!
That’s wonderful Dana! I would love to hear how it turns out!