Fermented foods for your gut garden!

It wasn’t until I started skiing in Austria that I discovered the joys of raw fermented sauerkraut. Every day with the second course salad I would pile up raw cabbage and enjoy every mouthful. It was just like coleslaw without the mayo, but I didn’t realise exactly how good it was for me until I returned and did some research.

Most of you reading this will be interested in health and clean living, so if I talk about probiotics and healthy guts you won’t be surprised! Mind you, if you stuck with me after the poop and constipation post, then I guess you are all regulars and are looking for more!

So why fermented food?

So, what is the point of fermented foods? There is a lot of research out there if you want to google away, but if you are Scandinavian, you’ll have been eating fermented foods for ever. Nothing new to you!

Fermented vegetables, especially cabbage as sauerkraut, are designed as a pre-digested food which will in turn help other foods you eat be easily absorbed.

It’s important to mention that the very large cheap jars you can find in the Polish sections of supermarkets are pasturised – so there are no bugs! The jars you can buy in the chilled sections of good health food stores, that are labeled RAW, are very expensive. So, make your own!

Reasons to try:

Powerful antioxidants

Helps regulate the amount of candida in your gut.

Helpful after taking antibiotics to help rebalance the gut bacteria.

Very helpful in repairing leaky gut – as long as you have eliminated gluten first.

Helps the body eliminate toxins by ensuring a perfect working balance of gut flora.

Helps keep the body free from colds and flu – combine regular fermented foods with your hot water, lemon and ginger and you’re all set for the months ahead.

How do you make it?

It’s just so easy! You don’t actually need salt, but it helps to speed up the process. If you are using it please use pink himalayan salt and not table or cooking salt. Choose your cabbage. White, red, or a mixture. Grab a mandolin or your food processor, a kilner jar, and something to press the cabbage down with. I use a pestle, but you could use a porridge spurtle.

Shred the cabbage finely and save a few of the outer leaves, you will need those at the end.

Get squishing!

shred the cabbage