Easy Probiotic Rich Sauerkraut

I've been working on some raw sauerkraut between chores, the past few days and it's been so nice to just have the freedom to make a few jars at a time, and not feel like it all has to be done at once.  

It's spring, so that means lots of babies here on the ranch and it seems like something is always pulling for your attention, so anything that can be simplified is a must. 

I know it's the same way for you.  Spring just seems to wake everyone and everything up...including all those projects you've been waiting all winter to get started on.  

A few jars at a time...
So, as I mentioned in the video below, with this method, you can easily and quickly make just 1 jar, or 100 and it's going to turn out great! 

This time, I decided to add some beets with my cabbage because I like that extra boost for our liver this time of year when it's naturally wanting to clean itself out from winter.  So, I just want to make sure to give it some nutritional support to help it get it's spring cleaning done.  

Does making homemade, raw sauerkraut seem intimidating?

When I attempted my first batch, I hadn't really done any vegetable fermentation before and I was a little intimidated by it, as well.  I kind of crammed in all kinds of youtube videos and read some books on it as well.

Then I had some of these questions...
What if it spoils and I don't know it? What if It gets someone sick? And so on. Then I learned how simple it can be and how the method was used for many years in the past successfully, as the primary method of food preservation. Lacto fermented foods were also served with each meal as a way to aide digestion

After I made my first batch, I realized that it was so easy and I started to ferment every vegetable that came out of my garden.  I even tried corn, which was pretty good, but very different.  For me, this is it!  I rarely can my vegetables now.  I love the health benefits of combining this with our pasture-fed meats.  

But why should I eat it?
Before I learned this probiotic rich method of preservation, I just didn't know what my family was missing out on. I had no idea that adding raw fermented foods to our diet could...

• boost our immune systems
• help colonize your gut with beneficial probiotics ...AND prebiotics can be found in cabbage, so it can also feed your beneficial bacteria
• it also helps to make a way for our bodies to synthesize B vitamins stored in our liver, along with so many other amazing things. 

There are lots of methods out there, but what I love about making sauerkraut this way, is it's simplicity.  You can make one jar or one hundred and you will get the same results!

Watch the video we made below to see just how simple it is.  And don't let the knife swinging scare you.  I tend to talk with my hands :)

Give it a try!

Try it out and don't be afraid to experiment with seasonings and veggies. It's a lot of fun and there are so many options.

Serve it up with all of your grass fed meats. It helps to increase Vitamin B12 absorption found in pasture fed meats, raw dairy and eggs. Vitamin B12 increases energy and boosts brain function!

Tips:

1. *Use the best quality cabbage you can find. We use cabbage from a local grower who uses organic methods and of course, from our garden.  If you can't use that option, look at purchasing organic. 
2. *Celtic and quality Himalayan sea salt are wonderful choices as they add important minerals.
3. Always use glass jars for your fermentation as it can leach toxins from the plastic into the sauerkraut
4. * Want to use less salt in your ferments? Strain the whey from yogurt and add to each jar. You can cut your salt in half! Also, take a look at the comments below and let us know what your favorite method is.
5. You can read more about the benefits by searching "fermented foods Dr. Mercola," or "fermented vegetables Dr Steven Gundry"  They both have some great information on the health benefits, as well as other healthy food information.  There is so much great information out there, but that's a great place to start.
6. Here are some of my FAVORITE COMBINATIONS that I love to add to my sauerkraut selection...and there are so many more options.

• Beets, thinly sliced, or chopped with cabbage
• Carrots, cabbage and garlic
• Hot Peppers, garlic and cabbage
• Oregano, garlic and cabbage
• Cabbage with cayenne 

If you have any questions, please ask! I check in often and am happy to help! Just email me, fill out our contact page, or ask a question in the comments section below.  If I can help you find organic cabbage, and other veggies for your sauerkraut, or answer any questions about our meats and dairy, let me know!

Take care,

Raini 
​email: [email protected]