Sauerkraut
Ok, so sauerkraut not only helps your gut (because fermented veggies), but it tastes pretty good, too.
Btw, the sauerkraut from the store isn’t nearly the same as homemade sauerkraut. At the factory they use vinegar to “quick pickle” the kraut instead of fermenting it. Then it’s pasturized to kill all the germs. Store-bought sauerkraut usually has no probiotics at all.
Luckily, it’s not hard to make.
First, get yourself a cabbage. I used red cabbage because I think it’s prettier, but you can use any cabbage at all.
Then, chop it up. You can do it however, but I like small, bite-sized pieces.
Then, stick it in a container, fill it with filtered water (enough to cover the cabbage - you may need something to weigh it down - a non-cut cabbage leaf should do it), and then stick it outside in the shade to ferment (outside because it begins to smell).
You don’t have to (I’ve done this without), but I like to add about a Tbsp of salt and a Tbsp or two of ACV to my kraut for the flavor.
This made three quarts of kraut and some leftover for a salad. After sitting for a week or so, the kraut will be teeming with good bacteria, and your gut will be so happy when you eat some of this.
