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If the thought of sauerkraut only brings to mind the thought of canned condiments on hot dogs, it is high time you tried making your own! Since the only place I could find it was Whole Foods – for a whopping $10-$20 per jar – I knew it was something I needed to get better at making! This is a recipe for basic raw sauerkraut, just cabbage and salt, but once you have got this down, get creative! Tarashaun founded Blender Babes after discovering high power blenders (such as Blendtec and Vitamix) and realizing their massive potential to help people eat healthier AND heal their chronic illnesses through food.
Just wondering how much of this wonderful raw sauerkraut you would recommend for a person to consume in a day .
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This is a perfect way to use homemade sauerkraut, although the heating will kill off a lot of the beneficial probiotics that raw sauerkraut has. Serve with a green salad and fresh fruit and you’ve got the makings of an easy dairy-free, nut-free, soy-free, gluten-free, grain-free meal! Laura, it reheats great too, and keeps in the fridge for several days (since the sausage is preserved, it’ll last a little longer than regular meat). Sign up for latest infoJoin our mailing list to receive inspiration, motivation and health promoting recipes! Join our health focused community!Join our mailing list to receive inspiration, motivation and health promoting recipes. Fermented foods are a wonderful addition to your family’s diet, especially for children with autism. There are many causes for these imbalances—one that can create an imbalance is the use of antibiotics.
We have ten times as much bacteria as we have cells in our bodies, and we cannot thrive (or even survive) without these good bacteria with which we live synergistically.
For generations, fermentation was the only way to keep food fresh without refrigeration and during cold winters.
While, as a culture, we have moved away from these good fermented foods, you can still serve them to your family, even when you are dairy-free. Good bacteria bolster health in many ways: they support digestive and elimination function, break down toxins and used substances, support immune function, and produce helpful compounds to support good health. Digestion and elimination Good bacteria digest lactose and break down protein into amino acids.
Break down toxins and used substances Beneficial bacteria break down harmful substances from the environment as well as substances our bodies produce that are “spent” or no longer necessary, such as bile acids and used hormones.
Produce helpful compounds to support good health Good bacteria produce vitamins that our bodies need such as B vitamins, vitamin A, and vitamin K. Fermented foods such as yogurt, kefir, and raw sauerkraut contain live bacteria that are so important for good digestion and health. Kombucha is a cultured drink that is catching on very quickly among health conscious individuals.
Some families are seeing remarkable improvements through a diet focused on fermented foods. The good bacteria that reside throughout the intestinal tract account for 70% of the body’s immune system. From Age of AutismNormalizing Autism--We Have No ChoiceBy Anne Dachel Countries around the world can no longer ignore all the neurologically disabled children and young adults everywhere. Sauerkraut is not only a delicious way to use your cabbage, the laundry list of heath benefits leave no wonder why fermented foods have been a staple of the human diet for thousands of years.
Obviously, making your own fermented foods is much cheaper than store bought brands, and best of all, it’s kind of fun! I boil water in a huge pot and add my mason jars and lids 3 at a time or so – and boil them for 10 minutes. The salt will pull the water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting.


You can also try adding garlic, carrots, brussel sprouts, spices, caraway or fennel seeds, even seaweed. Her mission is to create a MOVEMENT: to encourage and teach people how to make inexpensive, fast and healthy meals and snacks at home, and to test, review and share an abundance of healthy living products, recommendations and GIVEAWAYS!
I’ve heard that raw sauerkraut can last almost indefinitely in the fridge if sealed… It will definitely last for months in the fridge, so feel free to make a BIG batch!
I think I overfilled my jars as when I went to go peak on them two days in I found they leaked through the very tight seal of the mason jar leaving me with purple liquid everywhere ( i used a mix of purple and white cabbage). I also love your comment about not always wanting to spend your grocery budget on nitrate-free. Comment below or head over to the traditional recipes page to get started on your next healthy kitchen project! Join the hundreds of other people who are getting free homesteading info delivered right to their inboxes!
Fermented foods are rich in good bacteria and have many supportive functions for good digestion and overall health.
Studies have shown increased prevalence of intestinal and digestive problems, including abnormal stool (diarrhea and constipation), intestinal inflammation, and reduced enzyme function. While they are often necessary to kill off bad “bugs,” these lifesaving drugs also wipe out the good bacteria in the gut, which wreaks havoc on the entire digestive system. Cultures around the world all included fermented foods, often on a daily basis, which ensured the intestinal tract would be populated with good bacteria.
Many products are available in the store and online, and others can be made fairly easily at home – the old fashioned way.
Probiotics produce essential fatty acids, specifically short chain fatty acids, which support gut health.
Unlike creamy kefir made from coconut milk, young coconut kefir is made from coconut water and is a fizzy soda-like beverage. They help detoxify carcinogens, stimulate the bowels, improve the assimilation of nutrients and vitamins (digestion) and synthesize vitamins like K and a few of the B vitamins.
Digestion is the process of changing food into a form that the body can absorb into the blood, nourish cells, and provide energy.
Today they no longer have that label and I am convinced that the good bacteria saved us from a life of poor health and pain.
They were non-verbal, had blue circles under their eyes, big bellies and flapped their hands a lot. The salt will also help keep the cabbage crunchy, by inhibiting organisms and enzymes that soften it.
Lining your intestinal walls with friendly bacteria increases protective mucous production and decreases the chance for harmful bacteria to populate.
Let us know how it works out for you though, there’s more than one way to make kraut! So I quickly took some of the cabbage out from each jar being careful to just skim off the top and not disturb what was in the rest of the jars. Fermentation is a testing process and you WILL find your groove, however we are not experts in this! I shredded cabbage, massaged in salt(pink himilayan) and tamped it down into the jar, I poured filtered water to just the top of the shredded cabbage then placed the rolled cabbages on top, then if the water was pushed up i poured a little out just so the shredded cabbage was covered. Please browse our new site and enjoy new jars and new jar sizes catering for seasoned and conservative dinners alike.
Fresh, homemade sauerkraut probably doesn't need to be rinsed. When sausage is browned, add sauerkraut. I did splurge for good-quality sausage right after Camon was born because I knew we’d be eating this easy meal a lot. When the good bacteria are eliminated, pathogenic organisms such as yeast and bad bacteria can take hold, creating inflammation and inhibiting digestion which can result in poor nutrient absorption and food reactions. However, most people (and particularly children) don’t eat enough of the foods that supply these beneficial bacteria and help them to thrive. We also would eat vegetables straight from the ground, and get some good bacteria that way.


The following are some of the more common forms of fermented foods, both non-dairy and dairy options, with suggestions for serving them to your family. Probiotics promote healthy metabolism, and help normalize serum cholesterol and triglycerides.
You can buy coconut yogurt and make homemade yogurt from nut and seed milk like almond milk. Kombucha is often mislabeled as “mushroom tea,” leading people to believe it is some sort of mushroom boiled and made into a tea. They went from eating three things a day (all carbs) to eating vegetables—even foods with weird textures.
Previous IBS issues would knock me out of commission for days at a time and in very serious pain. You can buy cabbage fresh and chop it yourself, however I prefer to buy pre shredded cabbage if possible to save time, since I am eating it for the fermented benefits, not the nutritional value of the cabbage. With clean hands MASSAGE the salt into the cabbage to relese the natural moisture and aid in the brine process. Typically if you are going to eat a heavy meal (meat, cheese, etc.) you will want to eat some raw sauerkraut before eating the heavy meal. I resealed and put them back to ferment but I don’t know if it’s too late, if fully opening them messes with the fermentation process and spoils the whole jar?
But now I keep the dish for more busy weeks and try not to worry about it :) If you try it, I hope you like it!
Even though many children consume yogurt and a few families might include sauerkraut, these are not the traditional varieties our grandparents used to make. There was no pasteurization, no antibacterial soaps, no antibiotics to strip these life-giving bacteria from our system.
I do not recommend soy or soy yogurt because of their inflammatory (and other deleterious) properties. Lay them out to dry on some towels or paper towels and then get ready to stuff them (and I mean MASH DOWN!) with your cabbage mixture! When you removed some of it, did you replace the full cabbage leafs at the top to make sure the rest is still submerged under water?
Instead, they are typically the commercial varieties that have been pasteurized and are devoid of these good bacteria.
While it took me a while to fully enjoy it, it grows on you and the sour flavor becomes very enjoyable. It is a brew of sweetened black or green tea that is naturally fermented with a culture of bacteria and beneficial yeast.
Not that you need to have digestive problems (see health benefits below) to benefit – eating raw sauerkraut will provide much needed probiotics for your gut as well as help PREVENT digestive issues.
Lactobacillus acidophilus is also a great benefit to your immune system, having shown benefits to patients with IBS, Chrons Disease, high cholesterol, lactose intolerance, Lyme disease, hives, and more! Some children love sauerkraut and its sour taste; others (especially those that don’t like vegetables) need some time to get used to it.
The bacteria and yeast feed on the sugar and convert it into beneficial components (probiotics, enzymes, amino and organic acids, etc.) that aid digestion, detoxification, immune function, cellular metabolism, and more. Additionally the weather has gotten quite hot and humid where I am and I fear it’s gotten too warm for the fermentation to take place.
Commercial varieties are available in health food stores by the bottle, or you can purchase a starter kit online to brew your own at home. It’s supposed to get cooler tomorrow and I am currently on day 4, has the heat spoiled them or will it just stop the fermentation temporarily until the temperature drops and can continue again? Currently my thermometer reads at 77 which is over the recommended temp (Kim suggests between 65-70). Place your jar in a relatively cool corner of your kitchen where you will not forget about it.



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