Sauerkraut

I have recently started experimenting with making my own sauerkraut because of all the health benefits, especially for someone with digestive problems.  Sauerkraut is definitely a superfood that everyone should include in their diets. It is high in vitamin A and C and is a rich source of antioxidants and also has anti-inflammatory properties.  It was actually used to prevent scurvy by the vikings and other early sailors because of it's high vitamin C content and long shelf life.  It is also a great way to get a large amount of probiotics from the lactic acid bacteria that is naturally found on vegetables and fruits and grows to large numbers when fermented.  It is actually a better source of probiotics than eating yogurt because of the higher levels of good bacteria.  From what I have researched, probiotics are the best thing you can eat to help heal your gut and also to strengthen your immune system.  When you get sick, the best thing you can do for your immune system and to get over your illness faster is to eat sauerkraut.

It is super cheap and super easy to make also.  All you need is salt and cabbage and maybe a little filtered water.  I just use about 2 tablespoons of salt for every head of cabbage.  I finely shred the cabbage and layer the cabbage and salt in jars and pack them in really tight using my fists.  The salt will bring out the juices from the cabbage to make your brine.  I leave it out overnight and pound it down with my fists again.  If I don't have enough brine to cover the cabbage, then I mix a tsp. of salt per cup of water and pour it on top to cover with a little extra to allow for expansion of the cabbage.  I also used some whole cabbage leaves to stuff in the jar in order to keep the rest of the cabbage down, so it doesn't float to the top and get exposed to air(I think I need a bigger leaf for the jar on the left).  I then leave this on the counter for 10 days and then it goes into the fridge for 7-10 weeks before it is completely finished.  The jar on the right has a lid that allows air to escape but no air can get in, so the gases produced by the fermentation can escape but no oxygen can get in.  You don't want oxygen because oxygen creates mold.  The jar on the right is completely air-tight, so I will have to open the jar to let the gases out once a day for the first week.  I am experimenting with the two different jars to see if there is any difference in the end product.  I'll post another picture in 10 weeks when it is finished and let you know my results.