It is a raw, fermented food that is made from cabbage and is packed with health-promoting probiotics. It is an incredible source of live probiotics and enzymes. The fermentation process of sauerkraut creates a pre-digested state that allows these nutrients to be more bioavailable to your body.
Nutrition Benefits of Sauerkraut:
- Vitamin B1, B6 and B9
- Vitamin C
- Vitamin K
- Iron, phosphorus, magnesium, calcium, potassium, manganese
- Excellent source of dietary fibre
- Loaded with antioxidants and phytonutrients
- Remove and set aside large outer leaves from cabbage.
- Chop and shred cabbage.
- In a bowl, mix cabbage with sea salt and massage with your hands for 10 minutes to release juices.
- Place the cabbage in a suitable fermentation container and push down until juices come up and covers the cabbage. Leave 2 inches of space at the top of container.
- You need to weigh the cabbage down to help force water out of it. You can use root vegetables or a small jar that fits inside the jar or container your chose.
- Keep it at room temperature covered with a towel.
Fermentation will begin within a day.
It will ferment best in a cool, dark place with a temperature of 65-70 degrees.
Fermentation can take up to a month.
- After fermenting, transfer the sauerkraut to the refrigerator for storage.