Simple homemade sauerkraut recipe

How to make simple sauerkraut, a traditional homemade fermentation recipe, suitable for beginners, inexpensive but very healthy.

cabbage
fermented cabbage for lifelong health and wellbeing

This a very simple recipe illustrating how easy it is to to make healthy fermented foods. Sauerkraut is a perfect starting point for your first fermentation project, it is quick, low cost and will provide plenty of gut friendly bacteria. Those little friends will work for you, supporting your immune and digestive systems, helping you to feel great physically and mentally. This is based on a traditional recipe from my family, quite literally passed on from mother to daughter for generations. If you are interested in a technical explanation of how fermentation and probiotics works, and what the evidence is for the health benefits, follow the link to resources at the foot of the page.

Ingredients:

  • around 1kg cabbage (finely sliced)
  • 1 medium carrot (grated)
  • salt (unprocessed, such as sea salt, do not use table or iodised) – proportion for cabbage to salt: 1kg of cabbage to 20 grams of salt
  • 2 bay leaves
  • 4 allspice berries

Preparation:

  1. make sure everything is perfectly clean, (the containers, utensils, work surfaces, chopping boards) as you want only good bacteria to grow
  2. take off first layer of leaves from your cabbage, also remove any damaged leaves
  3. finely cut or shred it
  4. grate the carrot
  5. mix it in a big bowl
  6. add salt and massage it in until cabbage starts release its juice then leave it for about 10 min
  7. you may wish to use a wooden vegetable stomper to squeeze more juice (different names for the same tool are pounder or tamper)
  8. put 1/3 of your mixture in a ceramic pot or you can use a glass jar, just make sure it is sterilised
  9. add 1 bay leave and 2 allspice berries
  10. add another 1/3 of the cabbage
  11. add 1 bay leave and 2 allspice berries
  12. squeeze it until brine covers all of the cabbage (it needs to stay submerged throughout the fermentation process)
  13. put the pot or jar on a plate just in case it spills out of the jar, the level will rise, if you use a glass jar don’t allow the product to make contact with a metal jar lid
  14. you can use a weight to keep the cabbage immerse or even a small (clean) plate
  15. Leave for 5-6 days and voila 😉

Remember:

Do not use a metal bowl or metal utensils as they will react with salt, sorry to be a bore but everything must be clean, any harmful bacteria you introduce may taint the product. Make your first batch small, then scale up. Remember with fermented vegetables you win in many ways you get the nutritional value of the ingredients plus the probiotic benefits.

Feedback:

Please leave feedback about this or your own fermented recipe in the comments section lower down the page.

Resources:

For the science behind fermentation visit the resources page, please see our disclaimer.

Your health and microbes

What is gut health? How much does science really know. Where can you get more information from?

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The interconnected relationship between microbes and humans is an increasing object of research and general public interest. Microbial communities are all around us, on the equipment you are using now to view this article, in your home, place of study or work. Crucially microbes have a significant presence on our skin and inside our bodies, particularly in the digestive tract, with the highest concentrations found in the colon. It should be pointed out the the consumption of fermented foods is linked to a positive, increased richness in gut flora.

Over the last decade advances in technology have led to improved understanding of the collection of bacteria, fungi and archaea (single cell microorganisms) that make up the human microbiome. More importantly there are ongoing attempts to understand the relationship between an individual’s microbiome and their health and wellbeing. In scientific terms the study of the human microbiome is in its infancy, but there are already a wide range of studies linking microbes living in the human gut to health and wellbeing. Elizabeth Bik has written a journal article outlining this general area of research and its challenges and opportunities. I would recommend The Hoops, Hopes, and Hypes of Human Microbiome Research to anyone wishing to get an overview.

The Bik article was published in 2016, and reflects one perspective (albeit a particularly well informed insight). A search on Google Scholar this morning (13th February 2018) for the term  microbiome found over 20,000 entries; each entry likely to correspond to a journal article, book/book chapter, or other document. The point being, that this is a rapidly evolving area of enquiry. The types of human experience which appear to correlate with the microbiome is growing and includes; memory, obesity, depression, cancer, Crone’s disease, the immune system and much, much more. However as Elizabeth Bik points out in her article, the fact the certain microbes are correlated with a particular condition does not necessarily mean they cause it or are caused by it.

If you have a particular interest in gut health my advice is to find some good quality journalism as a starting point. If you need something more then go to the best scientific papers available. In my humble opinion, using one article or piece of research rarely builds a full enough picture. If you find out anything interesting feel free to email us or add it to the comments section below.

Wine and gut health

If wine is good for your health, its relationship with gut bacteria may be part of the answer.

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One of the rapidly emerging truths about the relationship between our health and gut flora is that it’s not simple to demonstrate causality. Specific food and drinks can be both positive and negative in different ways at the same time Each person may react to substances in different ways dependent on a number of individual factors.

However science can offer general indications (sometimes something more specific) about what might be beneficial. A 2016 study from the University of Groningen, indicated that wine, coffee and tea all appear to have a probiotic effect, increasing the diversity of the bacteria inside our digestive system (microbiome). The quality and quantity of  bacteria in the gut microbiome is apparently increased by the consumption of certain drinks. Health studies have for years suggested that wine, drunk in moderation, may be beneficial for your health. It is possible its role in maintaining and increasing helpful gut bacteria might be part of  the explanation.

Fermented foods; improved health and wellbeing

Fermented food is linked to significantly improved physical and mental health

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Welcome to Gut Well Soon, a website committed to sharing knowledge about how fermented foods are able to dramatically improve health and wellbeing. For decades scientific research has supported the view that there is a strong correlation between the state of your gut bacteria and your physical and mental health. If this seems far fetched I encourage you to look into the scientific research in this area.

An essential component of a healthy gut is the balance and blend of living microorganisms in the digestive system. Fermented foods can have valuable levels of beneficial living microorganisms that meditate a range of beneficial processes.

Since the late 20th century, a number of factors have been linked with a decline in healthy gut bacteria, not least the use of powerful pharmaceutical products. Whilst drugs can kill significant amounts of harmful bacteria they may also reduce helpful, health promoting bacteria. Some fermented foodstuffs contain large numbers of these healthy microorganisms and have been directly related to a number of benefits.

Many traditional fermented foods are widely available and include pickled vegetables as well as yogurt based products. Humans have been eating fermented food for thousands of years. You may have many inexpensive fermented products in your own food cupboards right now. We are creating an extensive directory as well as some great recipes and instruction sheets.  If you are interested in fermented foods, two ideas that you should start with are:

  • foods labelled pasteurized are unlikely to contain healthy living bacteria
  • following simple instructions you can safely make delicious fermented foods in your own home

This is a growing movement so please share your thoughts and ideas. Use the comments boxes to tell us about any experiences good or bad feel. We welcome information about relevant products and services in the market.