My pimped version of sauerkraut, full of PROBIOTICS!

This is my favorite version of sauerkraut until now!

Lately science is more and more convinced that these little bugs inside of us, all the different strains of bacteria and fungi are all part of one big ecosystem!
In different proportions they all work together to keep us happy and healthy.

Yes that’s right, they even make us happy!
Didn’t expect that didn’t you?
If you feel depressed most of the time and don’t know why, this probably is a sign that the balance in the ecosystem is disturbed and you should try to fix it.

Eating a small amount of sauerkraut every day should be a great help to start healing.
If you can add (real) kefir in your diet it doesn’t get any better than that!
The 2 most POWERFUL probiotics in the world!
Let the healing begin…

These are the ingredients… (organic!).

1 mason jar of 1 gallon/4 liter
6 carrots,
2 large onions,
2 white cabbages,
1l water(filtered or good quality bottled water),
2 tbsp pink salt (or grey celtic sea salt),
2 tbsp juniper berries

Start of by sterilizing your mason jar. Don’t use soap to clean, only hot water.

What I do to sterilize is, I boil one big glass of water(250ml) and pour it into the jar. (watch out for temperature shock! don’t use too much water and slowly pour it in)

Hold the jar with a towel or oven mitts and shake it around with the opening away from you and above the sink so you don’t burn yourself!

While you are shaking it around you pour the hot water in the sink.
Make sure every part of glass inside came in touch with the hot water!
Once it’s empty set it aside.

You don’t have to do it this way. I do this because I am to lazy to do other methods and it works.. except for one time I used too much water and the temperature shock broke the jar!

Google it if you want an other method you will find enough ways of sterilizing!

Now grate the whole carrots with peels

Cut the onions and the cabbage in strips

you should keep a few leaves of the cabbage complete to put on top.

Once everything is cut, start mixing the vegetables. Dissolve the salt in the water and add it to the jar.

If you have made fermented vegetables before, mix in some juice of previous batch to make the fermentation go faster.

Put in the juniper berries and start adding in the vegetables.
Pack it real tightly so you have have a large batch and it stays down easier while fermenting.

When it is full (don’t fill completely till the top, leave 2cm) cover the top with the complete leaves to keep it down.

Now pour some oil on top as protection from the air, but still try to leave enough space between the lit and the oil.

Now close the jar and let it rest in a dark place at room temperature(fermentation process) between 7 and 10 days and then store in the fridge.

You will notice bubbles in the jar while it’s fermenting.
That is the sign! It’s working the bacteria are eating the sugars and are farting big time!

The flavors get more complex and delicious the longer it rests in the fridge.
If you can wait, then try to wait one or two weeks.

But if you are like me and you can’t wait any longer then dig in for god sake!

Some experts say it’s best after ripening 6 months in the fridge, but by then I already ate 6 mason jars!!

That’s it, here are some sources info if you like to know more about this wonderful food:

https://www.sciencedaily.com/releases/2017/05/170523124119.htm

http://universityhealthnews.com/daily/depression/the-best-probiotics-for-mood-enhancing-the-gut-brain-connection-with-psychobiotics/

http://www.naturalnews.com/034788_sauerkraut_probiotics_recipes.html

https://authoritynutrition.com/9-health-benefits-of-kefir/

Thanks again for tuning in on my channel mitchiesfoodrace!
Post you soon..
Much love
Michael

#minnowtowhale