Sauerkraut is one of the oldest forms of preserving vegetables, and has been done for thousands of years! Now, we can’t confuse this with the sauerkraut found in a bag or can at the grocery store. This sauerkraut goes through a preserving process called fermentation. This fascinating process creates vitamins, minerals, antioxidants, and of course, probiotics. We are adding even more of a healthy kick to this and making Anti-inflammatory Turmeric Sauerkraut!
On your journey to health
Getting healthy seems very trendy right now, and that’s for good reason. The quality of food over the last 50 years has declined so much, with loads of processed foods stacked in the isles of our grocery stores. Sadly, we have become more of a science experiment with the foods we put in our bodies rather than using foods from the earth to nourish us and give us strength and life.
We have become comfortable with filling our cabinets with crackers, chips, and cookies, and believing the lies that label our food. Some examples of this are, “made with whole grain”, and “No high fructose corn syrup.” We think these marketing ploys make it a healthy choice, while if truly labeled would say things like “made with cancer-causing glyphosate”, or “has hidden forms of MSG that can cause severe headaches and ADHD. Or they might say “contains artificial dyes that could cause tantrums and tumors”, or “contains artificial sweetener that can cause cancer and nerve damage.” Bottom line when we get sick most of us may not think it could be something that needs to change in our diet, but instead a pill we need to take to band-aid the problem. Sadly, that “band-aid” comes with a whole list of possible side effects to replace the previous symptoms with.
How healthy are probiotics?
The lack of good bacteria in our guts is causing lists of problems that most people don’t know to connect with a lack of probiotics. If you’re not taking a good quality probiotic or eating fermented foods, you should start today! Check out just some of the effects:
- Digestive issues like gas, constipation, diarrhea, IBS, Crohn’s, etc.
- Skin conditions like acne, eczema, and other skin conditions
- Mental problems like depression, anxiety, stress, brain fog, and mood disorders.
- Weak immune system. A large part of your immune system is found in your gut. It is very important to maintain a healthy gut flora to prevent the overgrowth of bad bacteria.
- Food allergies and asthma.
The benefits of sauerkraut are amazing and the list seems to go on and on. It’s high in vitamins C and K provide iron for energy, boosts energy, aids in weight loss, and helps prevent UTIs! Its a simply amazing food!
In my opinion, you can’t just run to your local pharmacy and pick up a good quality probiotic and trust it will do what it says.
You can’t just depend on yogurt to provide your body with the good bacteria it needs. Considering most yogurts have tons of added sugar, preservatives, and natural flavors, and are made with milk from cows that have eaten GMO corn.
Solution… ferment your own veggies. Sauerkraut is so simple to make and has approximately billions of good bacteria per cup!
Why add turmeric? Are you utilizing the outstanding benefits of turmeric?
Benefits of fermenting turmeric.
Most of us have heard of the benefits of turmeric as a superfood. If you haven’t you could check out my post on Turmeric Paste. If you have read anything about taking turmeric you may know it helps to have black pepper and good fat to help with the bioavailability of our bodies. When turmeric is fermented, it becomes water-soluble, which makes it more easily absorbed by the body. It also has superior bioavailability because the nutrients in turmeric are converted into a form that the body can easily utilize!
Bottom line- The ability of our bodies to absorb the benefits of turmeric when fermented is incredible!! Sauerkraut has anti-inflammatory benefits on its own, adding turmeric and ginger makes it amazing in fighting inflammation!
Having written out serval cancer protocols for people over the years, sauerkraut is likely suggested in the protocols. Sauerkraut has benefits beyond the normal benefits of cruciferous veggies when it comes to fighting cancer.
I could go on and on about the importance of regulating our gut bacteria and consuming fermented vegetables. I hope you will make this, and take a step toward optimal health!!
For more sauerkraut recipes check out this basic sauerkraut recipe!
Anti-inflammatory Turmeric Sauerkraut
- 1 small size head of cabbage
- 2-3 teaspoon salt like pink salt or a good quality sea salt with no anti-caking agent. If using a medium to large cabbage add 1-2 tablespoon salt
- 2 ½ teaspoon dry turmeric could also use freshly grated
- ½ teaspoon ground black pepper
- 1 large clove of garlic grated
- ½ jalapeño pepper chopped small or grated optional
- 1-2 inches grated ginger root
- Wash cabbage and tear a large leaf off of the outside of the cabbage and set aside.
- In a large bowl use a mandolin slicer or grater to grate cabbage into the bowl.
- Mix in all other ingredients. I use a hand grater for the garlic, jalapeño, and ginger.
- With a glove or just with your hand massage cabbage. Mix all the ingredients evenly in while you squeeze cabbage and massage to release juices from the cabbage. You can also use a kraut pounder for less mess!
- After a few minutes of massaging, cabbage should be about half size and you should have a good bit of liquid.
- By the handfuls put kraut into a glass jar, packing it down tightly in the jar. Fill the jar leaving an inch headspace or so.
- Push kraut down tightly allowing the liquid to rise above the cabbage in the jar.
- Pour any remaining liquid from the bowl in your jar, so that the cabbage is under the liquid. Place a large cabbage leaf on top or a weight to hold cabbage below the brine. All cabbage needs to be below the liquid so you don't get mold.
- Seal the jar and set it out of the sun on your counter.
- Release any pressure build-up daily by opening the lid every couple of days (it will stink haha)
- Keep on the counter until desired taste is developed. ( a week or 2) Taste every few days.
- It should be bubbly and sour tasting.
- If you see any mold, toss and restart. (I've never had this happen)
- After a week or two on the counter, keep your kraut in the fridge. It will continue to ferment in there. You can keep it in the fridge for months. Enjoy and be healthy!
*If you know you won’t make this my favorite store-bought fermented sauerkraut is Bubbies brand!Buy Bubbies sauerkraut here
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