3 Sauerkraut Recipes For Summer
How my love for sauerkraut began…
Towards the end of my stay in India, a combination of stress, food allergies and not properly sanitized food caused me to get really sick. I started to show signs of Leaky Gut (something I have had once before) and I knew I needed to act fast in order to stop my inflammation and prevent it from continuing. Almost immediately I got on the detox and fermented veggie track. Along the way, I came up with these 3 sauerkraut recipes which will change the way you feel about the kraut forever!
It’s easier than you think!
The great thing about kraut is you can make up a big batch and leave then store them away for long periods of time. Fermented foods not only are great at enhancing gut bacteria, but they are also an amazing food to keep on hand in the house. When you are feeling like a salty snack, this is a great go to.
I encourage you to not be limited when it comes to ways to increase your sauerkraut intake. Some of the ways I ended up enjoying this delicious super food is by putting it with my eggs, my salads and even made some chia seed bowls with it. Gut health is your friend!
Give these recipes a try and let me know how you find them!
Spicy Ginger Beet Sauerkraut
1 small head of green cabbage
1 small beet
1 knob of ginger
1tbsp ground turmeric
1 tbsp Himalayan salt
1 tbsp sea salt
1 tbsp apple cider vinegar
4 cups purified water
1. Shred the carrot, beet, and ginger
2. Toss in a large bowl with salt. Mulch with hands until cabbage begins to break down and water appears.
3. Let sit for 15 minutes, then add turmeric and stir
4. In a separate container mix the gut boost
5. Pack the mason jars about 4/5 full
6. Top with gut boost
7. Close loosely with lid so that air can escape
8. Store in a day place on the counter for 4-7 days
9. Every few days gently shake the containers to avoid mold growing on the top layer.
10. Serve and enjoy.
Ginger Green Apple Kraut
1/2 a cabbage
1 tsp himalayan salt
1 green apple
1 knob grated ginger
1. Chop the cabbage, place in a bowl & sprinkle with salt. Let sit for 15 minutes
2. Chop the apple and grate the ginger
3. Massage the cabbage until liquid begins to emit and cabbage softens. Add the apple and the ginger. Mix well.
4. Pack firm into jar, cover with the brine (the juice that has emerged from the cabbage) and let sit 4 to 7 days.
Pomegranate Apple Kraut
1 small pomegranate
1/2 cabbage head
1 green apple
6 tbs apple cider vinegar
1 squeeze lemon
1 tsp of salt
1. Follow the same instructions as above.
2. Add the apple cider vinegar at the end, stir up slightly.
3. Loosen the lid then let sit for 4-7 days depending on your climate, (foods ferment quicker in warmer climates).
Guest Blogger, Amanda Biccum
Nutritional Therapist, Vitality Path