The average price of a GOOD probiotic can range from $30-$70.
Which is absurd.
You can have all the benefits of an outstanding natural probiotic for quite literally a fraction of the price.
Ferments can be intimidating. Recipes go on and on about scales and specific measurements to make sure your ferments come out perfect. While following those recipes can result in superior fermentation, I have always had success with this method! Easy to follow, and non intimidating for the new ferment-ee.
The non-organic cabbage I used to make the green sauerkraut was $4. And the sauerkraut I made most recently was with a $3 organic purple cabbage from the farmers market. No big spending here!
Try to eat two big spoonful’s a day either by itself or with fatty meat (the flavor contrast is *chefs kiss*).
Having a quality probiotic and amazing gut health is not just for people with tons of money to shell out for expensive supplements. It’s within reach for everyone. All it takes is a little time, and you’ll have your own tasty probiotics in no time!
Remember that cabbage is on the clean 15 list, so don’t stress about buying organic.
Here’s how you can make your own!
The only Sauerkraut recipe you’ll ever need
70
servings1
hour30
minutes10
kcalIngredients
1 head of cabbage (purple or green both work great!)
1-2 Tbsp. good salt (i.e. Redmond’s Real Salt)
Directions
- Peel off damaged leaves on the outside of the cabbage
- Slice cabbage as thinly as possible.
- Sprinkle with 1 tbsp. salt, add more to taste/depending on size of cabbage
- Pound cabbage in bowl with mallet (I use the tamper that came with my Vitamix).
- Let cabbage sit in salt for 1 hour.
- Massage to squeeze as much liquid out of the cabbage- that’s your brine!
- Pack cabbage into quart size jar(s).
- Place leftover cabbage leaf on top of the shredded cabbage to ensure everything is under the brine. I used a fermenting weight to keep everything submerged. You can use rocks in a plastic bag if you don’t have one!
- Leave in a dark cool place for 3 days to 6 weeks. Taste as it ages!
- Be sure to check your jar(s) once a day to make sure there is no overflow, and that there is no gas build up! No fermentation bombs please!
- Once you like how it tastes, remove weights and leftover cabbage leaf and place in the fridge.
Notes
- I usually stop fermenting around the 1-2 week mark. Again, taste as you go!
- Feel free to add other ingredients to your ferment if you want! Garlic, hot peppers, and onions are all great partners to ferment with cabbage!