Homemade Sauerkraut Recipe with 2 Ingredients That Fights Fat & Inflammation

The proper intake of foods provides the body with various nutrients and effects. For instance, fermented foods can be very beneficial for your body, thanks to their consumption you will feel more energetic and in a better mood. These foods are friendly for your stomach.

Fermented foods arethe following ones:raw pickles, sauerkraut, kombucha, kefir, kimchi,yogurt, lassi, and tempeh.

These foods are known for their ability to stimulate the growth of good bacteriasuch as Lactobacilli and Bifidobacteria, which break down starch,lactose, and sugar from foods thus helping the body to easily digest them. Not only that they provide the body with the good bacteria but as well as are capable of eliminating the bad bacteria such as E. coli.

Good bacteria is also recognized under the name of probiotics which carry the food through the gut and thereby preventing prevent digestive issues such as inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), and diarrhea. The use of probiotics has been proven effective in the treatment of allergies, skin conditions, vaginal issues, and boosting the dental health. Furthermore, they are improving the body’s immunity and substantially assist in the weight loss process.

Nevertheless, although the body supports the lifespan of the good bacteria, it can be easily eliminated as a result of various factors like the use of antibiotics. Therefore, we need to find a way to introduce good bacteria again in our system and gain all their benefits.

We can achieve that by implementing the following recipe which will offer various health benefits. Here is the recipe of how to prepare fermented foods like sauerkraut for which you will need only 20 minutes.

Recipe of Homemade Sauerkraut

Serves: around 1 gallon

Needed Ingredients:

  • 5 pounds of shredded cabbage
  • 2 tablespoons of sea salt or pickling salt
  • 1 tablespoon of caraway seeds



Use a big bowl and in it mix the cabbage with the caraway seeds and salt. Let it rest for 10 minutes. After that period of time, put it in a large glass food container. Fill it with water, and then place a quartered onion (fittinginside the container) on the top so that it weighs down the cabbage. The cabbage needs to be fully submerged into the liquid.

Then, cover the container with a paper towel and tie it with a rubber band. Keep the container in a cool place till the next morning.

Check it daily for a period of time of 2 weeks, and if there is scum on the surface, skim it off. Let it stay like that for 4 weeks, and then transfer it into an airtight container and keep it in the fridge for up to 6 months.

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