In case you missed it, probiotics are all the rage for its benefit to the digestive system, weight management, fighting off diseases related to digestion, preventing allergies and colds, and helping alleviate skin conditions.
In this probiotic series, we’ve added the nutrient rich Pure Moringa Vegetable Powder with probiotic foods to make dishes that are good for you, inside and out. Learn more about probiotics and why they are good for you.
During the winter, when it can be more difficult to get your vitamin intake and there is an abundance of certain vegetables (ahem, cabbage), make use of this simple and nutrient dense dish.
By turning plain ‘ol cabbage into sauerkraut, you double the nutrient profile of this simple vegetable, creating healthy amounts of Vitamin B and C. Through the process of lacto-fermentation, good-bacteria like lactobacillus found naturally on the surface of cabbage multiply. This turns cabbage into probiotic sauerkraut.
The brine is also a natural preservative that inhibits the growth of bad bacteria, so you can ferment safely on your kitchen counter. The minimum is about 3 days, but you can keep fermenting sauerkraut for up to 2 months! Keep tasting and choose your ideal fermentation time.
- 1 Head of Cabbage
- 4 Tbsp Salt
- 2 Tbsp Pure Vegetable Moringa Powder
- A large jar (4 gallon glass jar)
- Other spices, like dill, cumin, black pepper, etc. (optional)
Sterilize your jar by boiling in hot water or putting through the dishwasher on high heat.
Shred cabbage using a mandolin or with a sharp knife, taking care to make bite-sized pieces. Mix cabbage with salt and spices in a large, clean bowl and massage until pieces become softer and limp.
Add a layer of cabbage to the bottom of the jar. Tamper and add juice from the massaged cabbage, ensuring all of the cabbage is covered.
Option to place a heavy object on top inside the jar so that the cabbage stays down during the fermentation process.
Cover the top of the jar with a cheesecloth or other breathable fabric. A breathable fabric allows the gas occurring from the fermentation process to escape while allowing good airflow.
Leave on your counter for a week or longer, ensure that all of the cabbage is covered through the whole process to prevent the growth of bad bacteria and mold. Move to your refrigerator once it has reached maximum fermentation. Taste each day to select the number of days of fermentation you prefer.
As part of this probiotic recipe series, check out other delicious #moringainspired probiotic recipes.