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Sauerkraut: Remedy for gut and skin issues

by Veggie Girl (follow)
A Vegetarian Around The World
Healthy Recipes (297)      Nutrition (269)      Natural Cures & Prevention (140)      Vegan (122)      Gluten Free (118)      Homemade Health (84)      Therapeutic Foods (53)     
Sauerkraut is one of the most well-known fermented foods, having been passed down through history and surviving the passage of time. The process of fermenting foods to preserve goes back to the time before refrigeration was invented.

Today sauerkraut is widely popular for it's probiotic properties which are essential for a healthy gut. It is a great source of vitamins, high in calcium, magnesium and dietary fibre.



Digestive and gut issues are one of the most common causes of skin problems. So if you are suffering from acne, skin inflammation, rosacea or mature skin, try adding this to your daily diet.

Fermented foods provide the good bacteria for the stomach which keeps our digestive system in check. Sauerkraut is one the cheapest fermented food source which can either be store bought or easily made at home. Sauerkraut is basically finely chopped or grated cabbage fermented in salt to preserve it. I have added beetroot to this recipe for added benefits but you can skip it if you dislike it.

Preparation time: 15 minutes
Cooking time: 5 minutes
Makes: 1 jar

Ingredients
1/4 finely grated purple or green cabbage
1 finely grated beetroot
1-2 teaspoons sea salt
1 teaspoon cumin seeds or herb of your choice
1 clean sterilised and dry glass jar

Method
Wash and dry the cabbage leaves, then finely chop or grate.



Wash and peel the beetroot, then finely grate.



Mix the cabbage,beetroot and cumin seeds in a big bowl.
Sprinkle the salt over the cabbage and beetroot and massage for a few minutes until the mixture releases it's juices.
Transfer to the glass jar and press down packing down the mixture firmly so you can see the juices on top.



Leave it in a cool place for two to three days to ferment.
Now the sauerkraut is ready to eat.
If you find the juices are not enough to cover the mixture, add a little bit of white vinegar on top. This will prevent it from spoiling.
Store it in the fridge.
Enjoy it in your wraps, sandwich, on crackers as a topping or eat it on it's own.

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