“Cabbage is the vegetable of a thousand virtues” Hippocrates. As far back as the Roman times, they believed that by starting a banquet with cabbage and finishing with it helped with discomforts of over indulgence.
Cabbage has also been traditionally used for the treatment of gastric ulcers. It is now known that gastric ulcers are caused by the bacterium, helicobacter pylori. Enzymes within cabbage have been found to inhibit their growth.
I cannot begin to tell you how easy and good homemade sauerkraut it. You can literally mix it in with breakfast, lunch or dinner. A perfect ingredient to help aid digestion. Sauerkraut is basically fermented cabbage. It carries many health benefits one of which is it naturally forms pro-biotics which helps your maintain a healthy gut when you ferment the vegetable. Since studying nutritional medicine, they say that if you have a healthy gut, it can also help improve your mental state.
Equipment: Large sealable glass jar, sterilised
Makes about 600 ml’s worth of sauerkraut
1/4 Large Organic Cabbage, washed and very finely sliced or grated
1/2 Tbsp Sea Salt
- In a large plastic or ceramic bowl (don’t use a metal one as it is known to interfere with the enzymes in the cabbage) add your very finely sliced cabbage.
- Followed by your sea salt. Now is the hard part for about 10-15 minutes you need to activate the enzymes in the cabbage with the salt, this is either done by massaging with your hands the salt into the cabbage or I used the end of a large wooden rolling pin and lightly smashed the cabbage for 10 minutes, it will start to release water. The cabbage will need to be submerged in the water (brine) before it is ready to store.
- Once it is ready to go. Slowly spoon it all into the sterilised jar. Make sure the water covers the cabbage.
- Store in a cool dark cupboard for one week, after this week you can start eating it. The place in the fridge.