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Sauerkraut : Fermented cabbage with great probiotics (good gut bacteria) that help digestion and has numerous health benefits.
#Sauerkraut #Probiotic #Fermentedfoods
Ingredients :
1 cabbage (1 lb or approx 500 gm)
½ tablespoon pink salt
Flavoring : ½ teaspoon caraway, garlic, peppercorns, bay leaves or any whole spices (optional)
Recipe :
1. Wash and rinse the cabbage and discard any damaged leaves.
2. Shred it thinly and mix with salt in a bowl.
3. Massage it to release the water from the cabbage for about 5-10 min.
4. Add flavors at this point if needed.
5. Once juicy enough transfer to a 16 oz mason jar and press it down. If less brine add ¼ tsp salt in ¼ cup water and add to jar.
6. Cover with a cloth or coffee filter and keep it on the kitchen counter top to ferment. Generally ready in 1-2 weeks weather depending.
7. Keep tasting in between till you get the desired tangy taste. Move it to the refrigerator when ready. Enjoy 1-2 tablespoons as a side dish with meals.
Notes :
● Look for active bubbling, cloudy brine, strong pickly odor from the fermenting gases.
● Throw away the batch if you get a rotten/foul smell or you see mold or scum.
● Always use clean sanitized glass bottles when fermenting foods. Avoid metal or plastic containers.
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I am an Integrative Nutrition Health Coach and passionate about everything around health and wellness.My superpower is helping people thrive on their wellness journey.
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