Make your own probiotics, by making naturally fermented cabbage. This method is one of the oldest means of food preservation and contains lactobacilli, that is a beneficial bacteria for the digestive tract. The natural flora in cabbage causes the fermentation to take place. It is a perfect source of vitamin C. Vitamin C cannot be made in the human body and most people in the western world suffer from vitamin C deficiency.
It is fun to make sauerkraut and it can be used as a side dish with almost everything. It has a bit sour pickled taste. I am not a big fan of pickles and therefore thought it would not be something I would like, but I was wrong. It tasted much better than I expected, like a good coleslaw without the sugar. And knowing that I am having the best available life probiotics, that is much better and cheaper than the expensive powder that we buy in health food stores, gives me a good feeling.
It is easy to make, but takes at least a week to be ready to consume. Here is how you make it:
- 1 medium size organic cabbage head
- A vegetable of your own choice
- 1,5 tsp sea salt
My red sauerkraut on the picture is made of cabbage and beets (2 beets). You can use cabbage (both the white and red) as a base and add for example; carrots, beets, ginger or other things you like.
- You start by taking the outer layer of the cabbage (4-5 leaves, wash them and keep. You need them later).
- Shred the rest of the cabbage and other vegetable you are using, either with a food processor or a grater and put in a large bowl.
- Add the salt to the blend and mix well with your hands. The salt is the preservative.
- Let it stand in the bowl, while you clean the mess you have made in the kitchen 🙂
- Now continue massaging the mixture with your hands, until you can see that liquid has formed in the bottom of the bowl. You can squeeze the mixture and the liquid will be running between your fingers.
- Place the entire mixture with the liquid into a glass jar that is big enough, but not too big though. Make sure that you have enough liquid that covers the chopped cabbage.
- Now you need to use the outer leaves. Put them on the top so they hold the whole mixture down, in the liquid.
- Screw the lid on the jar, but not too tide. You want a little air to be able to pass. The lid should press down on the outer leaves, so the mixture remains in the liquid the whole time. It does not look like that on the picture. The jar I used was too big. Therefore I used a small glass jar that is inside the big one, pressing on the outer leaves and the lid holds the press, by pressing the small jar down.
- Let the jar stand on your table counter for a week or two. Taste the mixture after a week and if you want it more pickled, wait another week.
This mixture can be stored in the refrigerator for up to 6 months.