Make your own cheap & easy Probiotic

60 grams of home fermented sauerkraut (fermented cabbage) has more probiotics than a bottle of 100 count probiotic capsules.

It was recently reported that sauerkraut topped the charts of probiotics, surpassing that of over-the -counter probiotics purchased. You can watch the full video below.

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.”

Our ancestors used the process of fermenting, which was a necessary approach to preserving foods. It has become a bit of a lost art - which is a shame, as it has fabulous side effects that support our gut system.

One of the most used foods in the history of fermentation is cabbage. As early as 2000 BC the Korean pickled a cabbage dish named Kimchi. The ease of turning a little salt and cabbage into a nourishing hardy food made ‘Sauerkraut’ very popular amongst german explorers around the 17th century. The English soon caught on, and Captain James Cook became a hardy fan of sauerkraut. The addition of Sauerkraut to their diet kept Cooks crew healthy at sea and prevented scurvy.

Try and add a little fermented food to every meal. This will ensure you supply the good gut bacteria with a great living environment, which in return will support your digestive and immune system. Fermented foods will also provide you with vitamin K2, which aids your body to absorb minerals.

Recipe to make your own Sauerkraut

Ingredients 1 medium cabbage heads, cored and finely shredded 2 tablespoons sea salt

Instructions

Toss cabbage and salt together in a large mixing bowl and begin to squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage.

When the cabbage has become limp and releases its juice, transfer it to a large crock pot, ceramic pot or mason jar. Pack the salted cabbage as tightly as you can, eliminating air bubbles.

Continue packing the cabbage into the container until the cabbage is completely submerged by liquid. Add more brine(salted water) if the cabbage doesn't produce enough juice on its own needed.

Cover loosely and allow it to sit at room temperature, undisturbed, for at least 1 month and up to 6 months, testing the sauerkraut every few days until it is done to your liking. Transfer to the refrigerator or other cold storage where it should keep for at least 6 months and up to 1 year. The cabbage will continue to ferment in the fridge, which will change its tanginess over time.

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