Sauerkraut is a wonderful, healing food. Lacto-fermented, it is probiotic, and so contributes to a good balance of gut flora, which is essential for general health. It is delicious, salty and savoury, and makes an excellent addition to a sandwich, any kind of wrap, or salad.
Making sauerkraut for the first time was a real landmark for me. I was really apprehensive! I think, as a coeliac (celiac), I am anxious about foods that will upset me, and home-made fermentation seemed something that would easily go wrong. It’s easy to get so disconnected from these processes, that home fermenting is perceived as difficult, and such a psychological yuck chasm to leap. But it’s really not, it’s so easy, especially if you are fermenting small batches to eat and not to keep out of the fridge for months or years (I’ll keep you updated when I reach that stage!) Just keep everything clean and go for it! Try making it once, and next time you’ll be super confident; lacto-fermenting veterans out there will surely agree.
Cabbage is one of the cheapest and most nutritious foods, and if you have had problems before do try it, as a fermented food it is so much easier to digest, and lacto-fermenting both preserves and adds nutrients to the mix.
So many probiotic products are expensive, the point came for me when I was buying coconut yogurt (which is delicious), on a budget, and I realised that I should be making my own probiotic foods. A cabbage, some salt, a recycled jar or mason jar, or whatever lidded jar you have, and you’re good to go.
Now, home-made sauerkraut is always in my fridge, and I just love it! I make a batch every few weeks. It’s me looking after me, and that feels good.
- Half a white cabbage
- 1 tbsp salt
- Pickling jar/ mason jar/ jam jar