Fermented foods are gut healers
Fermented foods such as Sauerkraut increase levels and bioavailability of many nutrients and introduce microorganisms into the gut, which help maintain a healthy digestive system. They also have beneficial effects on blood pressure, blood sugar, cholesterol, immunity, and the brain.
Dr. Ann Wigmore’s Fermented Veg-Kraut
- 1 green cabbage
- 1 purple cabbage
- 6 carrots
- 1 sweet red onion
- 1 tablespoon lemon juice or rejuvelac
- Optional Seasonings to taste (garlic, cayenne, herbs, caraway seeds)
Finely chop cabbage, saving outside leaves. Chop carrots and onion. Place vegetables into a large bowl or crock-pot. Mix in optional seasonings. Cover the top outside with cabbage leaves. Place large plate and weight on top (we use a large stone). Press down to remove air from Kraut. Leave at room temperature for 3 days or until it is sour enough for your taste. Place the Kraut in a glass jar with a lid and refrigerate. It will keep up to for several weeks. Eat a ½ cup serving a day with meals and enjoy the wonderful flavor and nutritional benefits of this wonderful food! Another zero fat, healthy bacteria, non-fruit recipe to give you amazing health!
Wishing you the best day ever,