Best DIY Lacto-Fermented Sauerkraut Recipe

How to make sauerkraut:

sauerkraut, specifically Lacto fermented is a probiotic or fermented food. Probiotic foods, like this have been shown to lower the risk of just about every form of acute or chronic illness there is.

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The Journal of Applied Microbiology states that probiotic benefits from cultured foods include lowering the risk of: brain disorders and mental illness, digestive disorders, mood disorders like depressio and anxiety, cancer, asthma, hormonal imbalances, food allergies and sensitivities, diabetes, helps against weight gain, and various autoimmune diseases

Good bacteria is critically important to the health of your brain, hormones, and all of your organs and food like this can help: Improve immunity, digestion, Detoxify the body, Support brain function, Handle stress, And Control inflammation

These benefits are not in typical commercial brands or in that boiling water sauerkraut in NYC hot dog trucks. It needs to be made with raw organic cabbage

Ingredients:
• 1 head cabbage
• 1 tablespoon sea salt or pink salt per medium size head of cabbage (actual measurements are 3tb of salt per 5 lbs of cabbage)
Note: Don’t use table salt it’s terrible for you and wont’ work.
• Extra Brine: If you need extra brine: 1 additional tablespoon of sea salt and 4 cups pure water
• Mason jar
Optional spice:
• 3 cloves of garlic
• Coriander
• Parsley

Directions:
- Remove any wilted outer leaves.
- Remove 1 extra leaf per jar to hold down the sauerkraut below the brine.
- Shred the head of cabbage – the thinner the better
- Next put it in a bowl in layers with salt and garlic
- Let sit for about 30 minutes so the salt can get the liquid out
- Then mash, kneed and press, let sit another 10 minutes.
When you do this you’re making the brine as the water comes out of the cabbage.
- Then put the cabbage in jar, press down tight, to be sure it’s submerged under water. If you don’t have enough water you can add water with salt, it’s 1 tablespoon per 4 cups of water and just add what you need.

- Leave at room temp out of light on a dish.
- Burp the jar every few days
- You can eat this after 3 days, but Let sit for at least a week but preferably 2 to 4 and it can stay in the fridge for 6 months. The Longer it sits better it tastes. So I usually make about 6 jars when I do this from 3 heads of cabbage.

- A serving of this is about a half of bottle of most probiotics so I hope you try this and for more I have a whole series on fermented foods including kefir, kombucha, fermented vegetables and others.

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Disclaimer - Please be advised that this information nor any mentioned products are not intended to treat, diagnose, cure, or prevent any illness or disease and are for educational purposes only. Bill Farr does his best to share education and resources to help you live a healthier, more full life. These statements have not been evaluated by the FDA. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician first. Any information mentioned here is meant to be used in conjunction with standard allopathic or osteopathic medical treatment and care.

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