Sauerkraut-digestion

In the first of a two-part blog post, I would like to get personal and explain how I followed my gut feeling by incorporating a Siberian recipe from my youth as part of my winter health regime.

We have trillions of bacteria living in our gut. They are our friends and need to be nurtured because of their connection to our immune system. They line the intestinal tract and comprise a natural barrier, but if ‘good’ bacteria is less dense we are more susceptible to various winter bugs.

Some foods promote ‘good’ bacteria – such as probiotic products increasingly found in shops – but there are few studies which confirm the connection.

Sauerkraut is hugely popular in Siberia, but provokes mixed reactions from people only familiar with a vinegary German product.

However, if you make it from scratch at home using natural fermentation, it’s delicious!

I made sauerkraut from fermented cabbage throughout the winter. It’s high in probiotics, with the potential to aid the digestive and immune systems, with plenty of vitamin C.

I personally believe that incorporating this into my diet regularly helped ward off winter illnesses.

Please try the recipe below and contact me with feedback.

Siberian Sauerkraut

200g Shred or chop finely an organic white cabbage.
4g      Add salt and some grated carrot.
Scrunch it together to mix well and bring out the juice from the cabbage before pressing tightly into a container with a couple of bay leaves, peppercorns and cumin seeds.

Cover with a tea towel and Leave at room temperature.

After 2 days, the cabbage mixture will start to ferment and become more crunchy – that’s the time to bottle using a sterilised jar, where it will keep for up to a year (if you choose to make bigger quantity).

Serve it with a little chopped onion and a drizzle of Pine Nut Oil.

 

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *