Did you know a lot of the probiotics sold in stores never make it to the part of your gut that matters?

Our stomach acid is really good at killing off bacteria, unfortunately, even the good kinds.

If you are buying, look for a spore based probiotic. If you want to save $40 a month, make your own!

Read more @ www.flourishingmotherhood.com

R E C I P E
:
One cabbage cored and shredded (about. 2 lb)
4 teaspoons of salt
:

1. Toss cabbage and salt together in a large mixing bowl and let it rest about 20 minutes, or until the cabbage begins to soften and makes a brine. Then squeeze the cabbage with your hands to to soften it even further, and help it to release more liquid.

2. When the cabbage has become limp and you have a good amount of brine, transfer it to your jar. Pack the sauerkraut tightly into your jar, so the cabbage continues to release its liquid and no air bubbles remain.
Continue packing the cabbage until its completely submerged by its brine. Place weights over the cabbage, and cover.

3. Allow the cabbage to ferment at room temperature and away from direct sunlight at until done to your liking. When the sauerkraut is sour enough for your liking, transfer it to the fridge where it will keep at least 6 months and up to 1 year.

#probiotics #sauerkraut #guthealth #leakygut #diysauerkraut

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