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If you have been following my health journey on Instagram, you probably already know how important the role of probiotics are in a healthy diet. Consuming fermented foods such as kraut, kimchi, kefir, and kombucha are all really great sources of probiotics. Sauerkraut and kimchi are some of the oldest traditional foods in the world. The basics are made from cabbage which is high in dietary fiber. It's loaded with Vitamins A, C, K , and B. Basically a one stop shop of a list of nutrients. The beneficial effects on the body are endless. From digestive health to fighting inflammation, it can really improve your health status. Its also really delicious so why not? What do you got to lose (except some lingering candida, yikes)?? #ALLYOUGOTTADOIS grab these items and lets get started: 1) one head of cabbage 2) 3 carrots 3) Ginger 4)3-6 Cloves of Garlic 5) Pepper/Fennel (optional) 6) glass jars Start by chopping or shredding all the cabbage and carrots. I like to chop my cabbage and shred my carrots. I also like mixing both purple and green cabbage, but that is totally up to you. Then peel and chop the garlic and ginger. Combine all the ingredients in a large bowl. Its important to have clean hands and utensils in the process. Finally pack the vegetables into the jars, stopping an inch or two from the top. Remove a cup or two of this mixture and place in blender for the brine. The brine is a thicker juice that will seal fill up the space in the jars in addition to the mixture. Add enough filtered water for the mixture to blend into a thick juice. While it isn't necessary to add a culture starter to your mix, I do. I use them to ensure that the vegetables begin fermenting with a healthy strain of beneficial bacteria. After all this is a form of medicine in my house hold. If you use a culture starter include the following step: Dissolve one or two packs of culture starter in 2 cups of warm water. Add a spoon of honey for the starter to feed on. let this mixture set for about 20 minutes then add to the blender of brine. Once the brine is completed for the mixture into the jars fill all the way up top leaving and inch for the mix to expand over the next few days. Store the jars in a temperature steady environment, about 70-73 degrees. Leave for at least 3 days, but I prefer a week to really get some strong cultures. Once the time is up, relocated to the refrigerator and enjoy at anytime!!!!!
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