C – Probiotic diet here I come … again.
A few months ago, I mentioned that my husband and I were adding more probiotics to our lifestyle. I think I went overboard. my husband requested we take a break from it. He was getting sick of all the healthy probiotic stuff that I was making him.
Sauerkraut and eggs was disgusting to him. Kombucha was definitely not for him. He had certainly had enough yogurt. Not having meat was a big part of this. So, I stopped and we started eating badly again. I completely stopped adding probiotics to our meals.
Now, I am feeling it. It’s been months since I’ve made sauerkraut or bought any from the store. Kombucha hasn’t passed my lips much either. Even yogurt has gone out of our lives. My body was crying for healthy bacteria. So, a week ago, I told my husband I was going to add probiotics back into our lives. He agreed we needed it. Yay!
So, back to making sauerkraut, kimchi, kombucha and dusting off the yogurt maker. I am really excited. My guts have been asking for it. This time, I am keeping meat in the diet. We don’t have to go too crazy.
Maybe this time it will last a bit longer.
| Cabbage Week: Raw Purple Sauerkraut |
- About 2 to 3 Tbsp kosher salt, depending on how large your head of cabbage is
- 1 head of purple cabbage, shredded
- In a large mixing bowl, place cabbage and sprinkle about 1½ tablespoons of salt to cover the surface of the cabbage.
- Begin massaging, pressing and squeezing the cabbage for about 5 minutes. The cabbage should start to soften and you should see liquid appearing.
- Let it sit for about 10 minutes.
- Again, press and squeeze the cabbage to release more liquid.
- Taste the cabbage and see if it’s salty enough. If it isn’t salty enough, add more salt. If it’s too salty add some water.
- Place in a Mason jar. Make sure to firmly pack each jar with cabbage. Pour the remaining liquid over top of the sauerkraut.
- Close lid and cover or store in a dark place for 2 to 3 days, or until cabbage has turned sour.
- Serve.
- Enjoy!
My favorite is making sauerkraut. It’s so easy and gives you lots of benefits. Raw sauerkraut is not just a good source of probiotics. It also is a good source of vitamin c. It will make us feel really good. It’s really simple to make. Just add some salt to cut cabbage, squeeze all the water out and it in Mason jars. Cover and let sit for a few days on a dark self. It ferments by itself and becomes sour naturally. Place it in the refrigerator and it will last for a few weeks.
I eat sauerkraut all by itself or with eggs in the morning. Of course, if there’s a hot dog or sausage meal, it’s perfect with it. It’s surprisingly delicious. I just can’t give too much to my husband … just in case he wants to go cold turkey again.