Using tongs, a potato masher or clean hands, knead the cabbage until it starts to break down from the salt and there is enough liquid to cover. Could improve brain health –The health of our brain is also linked to our digestive system. Probiotics have been linked to improvements in memory, and can be helpful in those suffering from anxiety and depression. If the sauerkraut doesn’t taste at all acidic, has an off smell or taste or is disoloured, discard that batch. Once the sauerkraut is ready, it can be labelled and stored in the fridge. I usually start eating mine when it is around 10 days old. If kept sealed, it should last for a few months and will develop a stronger, more tangy flavour. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two.

Taste the sauerkraut after 4 days and, if the flavour is as you like it, you can slow the fermentation dramatically by chilling. Alternatively, leave longer to develop the flavour more fully. The sauerkraut should be tangy with a slightly salty cabbage flavour and will become crunchier. Could help prevent cancer – Unpasteurised sauerkraut contains antioxidants and other beneficial plant compounds (such as dithiothiones, indoles and sulfur), which may be useful for cancer prevention. Superfoods are considered to be any food that’s especially good for our health, providing additional nutrients that can potentially reduce the risk of certain diseases. The fermentation process creates conditions that are perfect for the growth of helpful probiotics (live bacteria and yeasts that are beneficial to our health).GUT HEALING FOODS like fermented kraut can improve the gut health of people that suffer from digestive issues like acid reflux, IBS, Crohn’s, SIBO recovery, GERD and Diverticulitis. When introduced as part of a healthful daily diet, in combination with other common sense, healthy lifestyle choices and doctor-led wellness protocols, fermented kraut can aid the body’s natural ability to heal itself. It’s currently quite difficult to buy unpasteurised sauerkraut in most of the main supermarkets in the UK, and if you do find sauerkraut in a supermarket it’s likely to be pasteurised.

First prepare the equipment. Wash everything thoroughly in hot soapy water, paying particular attention to the rubber seal on the jar lid. Rinse everything under very hot water and leave to air dry. ESSENTIAL VITAMINS & MINERALS: Vitamin C is a powerful antioxidant and assists in immune support. Also contains calcium. All essential to a well functioning body! If heat is applied to the cabbage, the beneficial bacteria created by the fermentation process are destroyed. This results in pasteurised sauerkraut. NATURALLY FERMENTED SAUERKRAUT is made with salt water brine and no and no vinegar, sugar or food dyes. This product is non gmo, kosher certified, 100% plant based and made with simple, whole-food ingredients. Please see the product photos above or description below for a complete list of all natural ingredients.Scientists are currently researching the link between healthy gut bacteria and long-term mental health, including how “probiotics from cultured foods such as sauerkraut may reduce your risk of conditions such as depression and Alzheimer’s”. Two weeks ago I wrote a blog post about German food words in everyday Englishwhen my friend Suzan St Maurtold me she got hungry reading my post and where could she buy some German sausages. And, actually, could I write a blog post about where you can buy German food in England. Could lower cholesterol – Probiotics found in unpasteurised sauerkraut can help to lower levels of harmful cholesterol. Source of probiotics –Probiotics are particularly helpful to restore health to your digestive system after an upset stomach, or after a course of antibiotics which may have caused tummy problems.