Sauerkraut in German, literally means "sour cabbage. It is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
Pickled cabbage is a way to introduce probiotics into our gut. Probiotics help to improve the gut flora by introducing good bacteria that help in better digestion, absorption and assimilation.
Cabbage: 2 cups(shredded)
Carrots: ½ cup(shredded)
Garlic: 4 cloves
Ginger: 2 inch piece(Juliennes)
Chilli flakes: 2 tsp
Rock salt: 1 tbsp
Remove the outer leaves and reserve. Cut cabbage to remove the thick core. Reserve the core.
In a large bowl place the shredded cabbage , Juliennes of carrot and ginger with salt. And allow to sit for 10 minutes.
The salt will break down the cell walls and allow the veggies to release water.
Add the remaining ingredients and mix well. Press and massage with your hands to help the veggies release more juices.
Pack the mixture into a glass jar and press down to allow the liquid to rise up to the top.
Place the reserved outer leaf on top of the mixture so as to form a cover. Place the core on top of that. When the jar closes the core should press the contents down so that they are covered by the juices.
If that doesn’t happen, then use a piece of carrot to keep the contents submerged.
Ensure an inch of space at the top of the jar.
Place the jar in a warm place. Allow fermentation for a week.
Release the gases building up in the jar many times every day.
Taste the cabbage to see if it has arrived at the required sourness you like.
Once ready, remove the carrot piece/cabbage core and cabbage leaf and store in refrigerator for months.
Food group, vegetable-based fermented foods.
Can be served with meals.
Pickled vegetables to pizza toppings or sandwiches.
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