First time dipping our toes in to the world of fermenting so we went with the most basic recipe, nothing fancy.
So why make your own fermented foods?
They are PACKED with probiotics, and those mighty microbes have been shown to aid digestion, boost immunity and help us get leaner.
In The Gluten Summit, 2013, Dr. Natasha Campbell-McBride, MD, told Dr. Tom O’Bryan, ““With every mouthful of sauerkraut you’re consuming billions of beneficial microbes which will be killing the pathogens in your gut driving them out and replenishing the beneficial flora in your digestive tract.”
Dr. Mercola sent his sauerkraut off to a lab and reported the findings of probiotics saying, “We had it analyzed. We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.” That means 2 ounces of home fermented sauerkraut had more probiotics than a bottle of 100 count probiotic capsules. Translated this means one 16 ounce of sauerkraut is equal to 8 bottles of probiotics.
Store bought, shelf stable kraut cannot compare to home fermented proper stuff when it comes to levels of probiotics, not to mention how much cheaper and more satisfying it is to make your own. I was surprised at how simple making Sauerkraut can be.
In its most basic form all you need is:
1 medium head of cabbage
2 tbsp salt
Slice the cabbage and Massage the salt in until it becomes wet and limp like coleslaw then chuck it in to the container (with the brine it has created) at room temperature for a week, move to the fridge and guidelines say it will keep for a month in the fridge. I can't imagine it would last that long though, I've been eating it with almost everything!
We used pink Himalayan salt but for no reason other than that we had a lot of it after we bought a big bag recently at the ethnic shop.
The sterilock caps for the kilner jars are handy, its totally possible to ferment without them, I just prefer the peace of mind they provide. Knowing that they create an airtight and mould free container was worth the purchase for me because the kids are still so young and now I don't need to worry about doing wrong.
My only regret is that I didn't make a bigger batch, its so delicious that we've already eaten most of it!
Next I think we'll try our hand at Kimchi, watch this space to hear how we get on :)
P.S on an unrelated note this blog post was written from my new kindle fire, its proving to be incredibly useful for how cheap it was. I've been using it for ebooks, podcasts, emails and facebook and it has handled it all with ease