I love Sauerkraut! However, there are very few brands of sauerkraut on the market that are raw. Most commercially sold sauerkraut are usually pasteurized which means that most of the healthy probiotics are killed off. The ones that are raw are overly priced considering how easy it easy to make raw sauerkraut. When all of my cabbages finally harvested, I went on a mission to make the best raw sauerkraut. I consider cabbage a superfood with all of the high amounts of cancer fighting nutrients, enzymes and phytochemical that are stored within the leaves. When you ferment the cabbage it becomes even more nutritious and full of probiotics. Probiotics are so great for keeping your digestive system working at tip top shape and they are also good for boosting the immune system.
So here are the Ingredients you will need:
You will need a tight fitting jar so no air can get in. I have a ceramic fermenting pot that I use but you can very well use a glass jar with a tight lid or even better one that has a rubber seal that you can clamp down.
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Nature's Flu Shot