A post from Teniel Moore–our Raw Foods Contributor
Do you spend a fortune on buying sauerkraut from your health food store?
Pssst ….. Just a tip, never buy sauerkraut that is not refrigerated. Its dead and not full of the living probiotics that you need, and let’s face it, we all need a little extra help in that area these days.
Why should we incorporate fermented foods like sauerkraut, kim chi and kefir into our diet?
~Fermented foods help boost your immune system
~Fermented foods take the nutritional level of the foods you ferment to another level.
~Fermented foods help aid in digestion and increases the good bacteria in our guts which we all need to remain healthy.
Most people these days are living with unbalanced gut bacteria. Basically too much bad bacteria and not enough good bacteria.
Who should eat fermented foods?
I believe everyone can benefit from eating these foods daily–even children. Most people these days are living with unbalanced gut bacteria. Basically too much bad bacteria and not enough good bacteria.
If you have been sick, stressed or taken antibiotics, now would be a great time to include these wonderful foods into your daily diet.
For those starting out with fermented foods I suggest you start off with a small amount, like a small teaspoon and work your way up to eating more as you go.
So now you know some of the reasons why eating sauerkraut is so good for you, let me show you how easy it is to make.
I’m going to share with you my tried and tested favorite raw sauerkraut recipe. It’s really up to you what you want to put in it, but this is a sure winner for helping to keep your gut healthy and packed full of anti- inflammatory power.
Ginger Garlic & Turmeric Sauerkraut
2. Next take a large leaf of the cabbage and set it aside. This will be used to cover the sauerkraut once it’s in the bottle.
3. Wash and thinly slice your leek, then slice one whole cabbage. You can slice it by hand or throw it in your food processor to cut it up.
This is very important. If any cabbage is exposed it will go off.
10. Then write the date on top that you made the kraut and set it aside on the counter.
11. When its done it should taste tart but the cabbage should be crunchy. Once its ready pop it into the fridge and it will last indefinitely.
Amy here — I can’t tell you how excited I was when I saw that Teniel was going to share this fermented foods post with us. I have been very intrigued with fermented food, for all the reasons Teniel listed above. I am reading much on brain health, and I keep coming across how gut health directly corresponds with brain health. I will share my finding soon enough, but in the meantime, make this awesome recipe & get those guts healthy!