June 27, 2013 by Leanne Vogel November 29, 2018
Power posse post by Dana Machacek
Sauerkraut doesn’t exactly have a glamorous reputation.
You may have heard that raw kraut is great for your health. But if you’re anything like me, its health benefits did not come into play in motivating me to go anywhere close to the stuff.
I’ll be honest with you… sauerkraut can be stinky. It can also be intimidating to try at first.
(But!) I’m here to tell you – sauerkraut is totally sexy. You heard me, sexy!
I started out on my personal sauerkraut journey with a great deal of trepidation and some hardened prejudice against the lowly cabbage. Yes, I had decided to make raw kraut at home, but it wasn’t because I wanted to. I confess that I was only making kraut at first because I felt that I ‘should’. So, off I went.
Fast forward a year, and I now enjoy a full cup of raw kraut every single day. Our cupboards and fridge are filled with jars of kraut in various stages of fermentation, and I even bring smaller jars of it along with me.
What changed? How did I go from wrinkling my nose at sauerkraut to devouring it daily without a care in the world?
Simply put: I experienced the nirvana known as “better digestion”. Like, much better digestion.
Those nutrition experts are on to something, believe me. Raw sauerkraut is packed with good bacteria and enzymes that help to crowd out the less desirable flora in your gut and get your digestion moving. It even works for people with notoriously sluggish digestion, and (honesty time!) anything that can combat uncomfortable bloating, gas, abdominal pain, and indigestion for literally pennies a day is sexiness incarnate.
The best thing about raw kraut is that it is incredibly easy and inexpensive to make at home. Try my recipe below and start incorporating kraut into your daily diet. I promise that you will notice amazing benefits!
Remove outside leaves of the cabbage (approx. 5 leaves) and set aside for later.
Chop the rest of cabbage into thin ribbons and place into a large mixing bowl.
Add salt and caraway seeds to the bowl, using your hands to coat cabbage well.
Once kraut mixture has been coated, start stuffing bits of it into your mason jar. Add a small layer of kraut to the jar and then use the wooden spoon to pound the air out of the layer before adding more cabbage. You want to make the mixture as tight and air-free as possible to avoid mould.
Continue adding kraut mixture to the jar, layer by layer, pounding out excess air throughout, until there is between 1 and 2 inches of free space left near the mouth of the jar.
Roll outside leaves of the cabbage into tight, burrito-style rolls and stuff on top of the shredded kraut.
Slowly add filtered water to the jar, until it levels with the shredded kraut mixture (not all the way up to the top of the jar). You will need very little water. A half cup is a generous amount– I usually use 1/4 cup water or less.
Slide the lid onto your mason jar and close it to make an airtight seal.
Label your jar with the date, and leave it in a dark cupboard to ferment between 4 days (warmer climates) and 4 weeks (cooler climates).
When kraut is ready to consume, break airtight seal, discard outer cabbage leaves, and fork as much shredded cabbage onto your plate as you desire.
Store opened jars of kraut in the fridge and consume within 2 months.
How do you promote better digestion in your diet?
Have you tried raw kraut before?
I would love to hear your suggestions and recommendations!
Author bio: Dana Machacek holds a Master’s Degree in Communication Studies and runs a thriving art business with her partner, artist Martin Machacek. She recently uncovered a passion for holistic living and will be pursuing nutrition certification later this year. You can follow her journey towards intuitive, body-based living at www.danamachacek.com
Connect with Dana:
Website: Dana Machecek
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HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.