One of the best ways to get probiotics is trough sauerkraut. Even in the best, it has been known to cure many illnesses and protect from bad bacteria the flu and common cold.
1 head Cabbage (green)
1 tbsp. Sea Salt
- Discard the outer leaves of the cabbage. Cut in half.
- Slice it very thin or grate it. However, some prefer to cut it into larger pieces.
- In a large bowl put half of the sliced cabbage and add half of the salt.
- Start squeezing the sliced cabbage with your hands. It will start to break down like it begins to wilt.
- Now add the remaining cabbage and salt. Continue to squeeze until all leaves are moisture and wilted. Until you squeeze out the liquid from the cabbage.
- Once you have obtained the briny liquid transfer the cabbage into a jar. Now push it down very hard to use all extra space between the leaves and to be tight in place.
- Now place a smaller jar that will fit inside to press down the cabbage.
- The cabbage has to be covered with the liquid it produced when squeezing. If there is not enough to add salt to water. Mix one tbsp. salt with 1 cup of water and pour it in the jar until it becomes completely submerged.
- Don’t cap the jar just cover it with a kitchen towel and place it at a room temperature and away from sunlight.
- Check the cabbage in the first days and if needed to add extra liquid to keep it submerged. Don’t worry if white foaminess appears, it is normal. As time passes you will notice that it starts to lose the brigh green, and this should happen too. But make sure to keep an eye of signs for moldy and discolor.
- After a week you can taste it. If it tastes tangy it means it needs more time. In warmer places, it will take about 10 days. In fact, it depend on the temperature.
- Once finished store it covered in the fridge and enjoy!