I’m sure you have all heard by now how important the health of your gut is right? You’ve probably also heard that we need a good amount of healthy bacteria in our gut.
If you haven’t then here are some quick facts about our gut and gut bacteria:
- We are are actually made up of more bacteria than human cells
- Our immune system cells largely reside in our gut
- 90% of our serotonin is made in the gut
- Our gut is in constant communication with the rest of our body
- A healthy gut means a healthy brain
If you’d like to learn more about how to maintain a healthy gut, read this post.
With that said, one of the best ways to promote a healthy gut, is to eat probiotic rich foods on a daily basis. This encourages the growth of good bacteria and includes kimchi, kefir, sauerkraut, kombucha and tempeh. And because homemade is always best, I make my own sauerkraut using purple cabbage.
This recipe is so easy but does require a little patience to allow the cabbage to ferment. It is definitely worth the wait though and goes well in salads or as a side to any savoury dish.
What you’ll need:
- A well cleaned mason jar or clip topped jar
- Salt
- 1 whole purple cabbage
Enjoy!
Probiotic Rich Purple Kraut
2019-10-31 23:09:48
A tasty and nutritious side to any meal.
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Ingredients
- 1 whole purple cabbage
- 1 Tbs sea salt
Instructions
- Wash hands and all utensils, bowls and jars thoroughly.
- Peel the outer layer of the cabbage and discard.
- Peel another layer and leave aside to use later.
- Thinly slice the cabbage and discard the stem.
- Place the sliced cabbage in a bowl and add the salt.
- Massage the cabbage until soft (roughly 15 minutes), it should leave a lot of liquid at the bottom of the bowl.
- Place the cabbage and the liquid into your clean jar and press down firmly with your firsts, packing the cabbage tightly in the jar.
- Do this until the liquid covers the cabbage then place the spare leaf on top.
- Close the jar tightly (make sure there is some space at the top of the jar so that it doesn't build too much pressure and explode).
- Leave in a dark place at room temperature for at least 5 days and up to 6 weeks depending on the tanginess you desire. Then store in the fridge thereafter.
Adapted from Fermentation Recipes
Adapted from Fermentation Recipes
Fully Well By Mel https://fullywellbymel.com/
