• Paisley Meekin


This is the most simple sauerkraut recipe there is. This stuff is not only delicious on so many things - salads, meat, sandwiches, eggs, or eaten alone - but is so so good for you. Check this out ...

'Fermented foods are rich in probiotic bacteria so by consuming fermented foods you are adding beneficial bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing the immune system." (https://www.bbcgoodfood.com/howto/guide/health-benefits-offermenting)

"Modern diets, high in refined sugars and busy, stressful lifestyles can contribute to dysbiosis by feeding the bad bacteria, enabling them to flourish. Eliminating refined,high sugar food sand including probiotic-rich fermented foods is thought to bring the gut back into balance and support the immune system."

Enough to convince you?

Ingredients: 3 cups cabbage, finely sliced 1 cup grated beet or more cabbage or grated carrot! ⅛-¼ cup sliced onion, optional

Other optional ingredients: 1 teaspoon caraway seeds 1 garlic clove grated

Instructions: 1. Finely slice and grate cabbage and other veg. You need about 4 cups total. I also added a ⅛- to ¼-cup sliced onion. This is optional.

2. Place in a bowl and massage with 1 teaspoon kosher salt. Let sit on the counter, mixing occasionally for 1-2 hours, until cabbage has wilted and released a little water.

3. Place cabbage mixture and all the juices in a very clean Mason jar, pack it down with a muddler, or the end of a wooden spoon. I have one of those fermentation glass weights that I LOVE (see here) . If you don't have this option ... Cover with a cabbage leaf. Pack it down once more. Cover it with a cloth, or the lid with a little opening—you want it to able to breath a bit.

4. Let it sit on the counter for 24 hours, occasionally pressing down on the cabbage, compressing. After 24 hours, if there is not enough liquid to cover the cabbage, mix 1 teaspoon salt with 1 cup water, and ONLY add enough to bring the water level to top of the cabbage. (You will not need to use the whole cup of water.)

5. Leave on the counter for 3-4 days, occasionally pressing down on the cabbage.

6. Then place it in the fridge. After it's chilled, give it a taste!

Enjoy! If you make a batch share on Insta or FB and tab me at @portlandtrainerpaisley

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