Sauerkraut is a great source of probiotics, and is also gentle of the digestive system, as the process of fermentation breaks down components in the vegetables making them easier to digest. Making your own sauerkraut is so much cheaper than purchasing from the shops, and is also super easy. This sauerkraut also has great anti-inflammatory properties, and is a delicious addition to many meals.
1/4 large cabbage finely chopped
1 tbsp grated ginger
1/2 tbsp grated turmeric
1 tbsp good quality salt
Add the finely diced cabbage into a large bowl & sprinkle with the salt. Mix well & allow the cabbage to sit for roughly 15 minutes. This time allows the salt to draw the liquid out of the cabbage. Massage the cabbage for 5-10 minutes until a good amount of liquid has been released. Add the ginger + turmeric & mix well. In a clean, sterilized jar, place the mix inside and pour the liquid over so it is fully covering the veggies. Push the veg down firmly with your hand. Place a lid over the jar & leave on your bench top out of direct sunlight to ferment for roughly 5-7 days. Once your sauerkraut is ready, store in the fridge. Make sure to use a clean fork when serving the sauerkraut to ensure it lasts as long as possible without spoiling!