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3-ingredient, vibrant and naturally fermented homemade sauerkraut.
As someone who grew up in Germany, sauerkraut was always in our pantry.
The word sauerkraut means sour cabbage!
Even though this is a 3-ingredient recipe, you only need two ingredients to make sauerkraut – cabbage and salt.
I love adding color and flavor to my sauerkraut, which is why I am adding carrot. Other great additions are apple, ginger, caraway seeds, peppercorns, dill, or bay leaf.
Sauerkraut is a fermented food that produces a sour outcome, hence the name “sauer”.
Through the salt, the vegetable’s liquids, good bacteria in the air and time, sauerkraut is rich in beneficial bacteria.
As the sauerkraut created good bacteria and gases, the jar needs to be “burped” every so often.
This simply means opening up the lid and allowing some of those gases to escape. Otherwise, you might have a small cabbage bomb on your hands!
Sauerkraut is particularly rich in lactobacillus bacteria which can also be found in foods like kefir, sour pickles, and yogurt.
These beneficial bacteria help support gut health and immune system function.
They also help to enhance your body’s ability to manufacture and absorb key nutrients.
Further, they can also help to support your immune system in cases of food borne illness or digestive distress.
Now if that’s not reason enough to start making your own, homemade sauerkraut and adding it to anything you eat, I don’t know what!
Want to learn more or make other fermented foods? Kimchi is also a great alternative with added flavor and spice!
