Improve Your Digestion!

Every year I grow lots of purple cabbage. I do this so that I can make sauerkraut! A few days ago I harvested all of my cabbage. Cabbage Harvest Means Sauerkraut Time! It doesn't take long, just a few minutes. I chop up my cabbage, it doesn't matter how finely. I like mine more coarse for two reasons. It's faster, and I like mine more crunchy. Finely chopped cabbage makes a more soft kraut. 

After I chop it, I put it in my crock and sprinkle salt. In my 2 gallon crock I put about 3 medium to large cabbage and about 4 tablespoons of pink salt. The salt helps to release the juices. Then I pound it to finish releasing the juices. This is a little exercise and takes about 5-10 minutes.

Then I place a plate fits rather tightly in the crock over the cabbage. Then for weight I place a Ziploc bag with a few cups of water sealed in it. Then you are done! Place the crock in a cool place and let it sit for 1-4 weeks, depending on how strong you like it. 

Sauerkraut has so many health benefits. 

• It will improve your digestion. Your body has a time digesting cellulose and fiber. We need bacteria to do it for us. 
• Sauerkraut is high in K2 and Vitamin C, Iron, Manganese, and so many other trace elements and nutrients.
• Sauerkraut builds a stronger gut lining to prevent leaky gut.
• Sauerkraut aids to strengthen your immune system. 
• Helps you maintaining healthy weight.