Sauerkraut is a great source of probiotic's, which then gives you a lot of good bacteria for your gut, helping to keep you healthy. Never buy sauerkraut canned if you want this as a probiotic. Heating sauerkraut will kill any beneficial bacteria.
Since posting this recipe, I have bought a ''Mad Millie Fermenting Crock''. It has made, making sauerkraut so much easier. The reason is, I don't have trouble with mould appearing. I prepare all the ingredients, place in the crock, add a little water to cover, place the weights on, put the lid on and fill the rim with water. The only thing you have to do is, top up the rim every now and then.
Sauerkraut - apple, kale, mint and cabbage Recipe
1 - In a large metal or plastic bowl, place a sliced cabbage, good handful of kale, 1 - 2 apple pieces and a handful of fresh mint together.
2 - Mix in 1 tbsp Himalayan salt and then pound this mixture with a pestle, altogether for about 10 - 15 minutes or until the natural juices are released and it is all broken down.
3 - Place in a glass jar, pressing down to remove any air bubbles. Add filtered water to cover your cabbage. Press a cabbage leaf on top, so no air comes in contact with your mixture.
or - make a hole in the lid and place an airlock into the hole. Fill the airlock halfway with water. This airlock ( bought from a beer brewing shop) will allow carbon dioxide to be released from the jar and stop oxygen coming into contact with the mixture.
Leave in a warm place out of sun light, up to 10 days or until your mixture tastes sour or fermented. If you are using a cabbage leaf, you need to keep checking to see if the mixture is well covered with water, otherwise a white mould will appear. If it does, remove, it is black through all ingredients away.
Eating 1/4 cup of fermented food a day will give you about 10 trillion, good bacteria and also vitamin b 12 and vitamin C. This will build your immune system and help prevent diseases.
Have fun in the kitchen.
xx