One Mouthful of Delicious Sauerkraut = 1 Bottle of Probiotics!?

I'm a firm believe in probiotics and is why I make kefir or sauerkraut. I just read a really great article about the benefits of sauerkraut and wanted to share it with you. For those who've never made sauerkraut there is also a video showing you exactly how to make it. I'd also like to add that my favorite kraut is pineapple sauerkraut...it's different and absolutely delicious and easy to make. You can make kraut with any vegetables you have on hand...your imagination is your only limit.

One Mouthful of Delicious Sauerkraut = 1 Bottle of Probiotics!?

The Proof is in the Kraut!

Dr. Joseph Mercola sent a sample of his homemade sauerkraut off to a lab and reported the findings of probiotics saying, “We had it analyzed. We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.”

WHAT? All those expensive probiotic bottles they sell in stores now mean nothing!?

Those findings would literally mean just 2 ounces (one mouthful) of home fermented sauerkraut has more probiotics than a whole bottle of 100 count probiotic capsules (and the probiotics are in a live liquid state). One 16 oz jar of sauerkraut is equivalent to about 8 bottles probiotics!

Fun Fact: Bacteria in your body outnumber your cells by about 10 to 1.Imagine how much money you would save and how healthy you’d be by making your own probiotics?

In The Gluten Summit, 2013, Dr. Natasha Campbell-McBride, MD, told Dr. Tom O’Bryan, ““With every mouthful of sauerkraut you’re consuming billions of beneficial microbes which will be killing the pathogens in your gut driving them out and replenishing the beneficial flora in your digestive tract.” ”

The probiotic count of store-bought, shelf stable sauerkraut does not compare to home-brewed sauerkraut. Homemade batches have your love and caring attention put into them, so its no surprise they also carry much higher numbers of probiotics.

Fun Fact #2: Sauerkraut = Super Food on organic steroids!

Also cabbage is high in anti-inflammatory properties, vitamins A and C. Cabbage also reduces lipids in the bloodstream. When cabbage is fermented into sauerkraut the fermentation process opens up the cell walls accessing a higher ratio of vitamins. It has been said that sauerkraut has 200 times more vitamin C than the head of cabbage before fermentation.

Did you Know?: In 1807 French psychiatrist Phillipe Pinel said, “The primary seat of insanity generally is in the region of the -stomach and intestines.” Pinel is known as the father of modern psychiatry and came to this quote after working with mental patients for many years.

So? If you’ve been feeling like you need emotional and physical boost of wellbeing…TRY SOME! Got a friend or family member who seems a little off? Guide them into eating dinner with you and give them some sauerkraut with the meal. Who knows it might just save the entire planet. -_- …. the ideas man… the ideas….

You might want to check this out before you leave…

A video of how to begin your fermenting wonders of goodness

- See more at: http://www.spiritscienceandmetaphysics.com/one-mouthful-of-delicious-sauerkraut-1-bottle-of-probiotics/#sthash.3ZtMTnkP.dpuf

Here's my pineapple sauerkraut recipe...the good thing about this recipe is pineapple has bromelain which is also great for the digestion. I got this recipe from the yahoo alternative cancer group for the Budwig Protocol. I usually just pack it in mason jars, cap and put in the refrigerator. Also, if you're sensitive to salt [even sea salt] as I am you can cut back on it. I usually do not add any water because the pineapple has so much juice that that's usually good enough.

Ingredients 1 large cabbage
2-3 tablespoons sea salt
1/2 to 3/4 of a pineapple
1 glass of filtered water

Equipment Crock pot or large glass or stoneware vessel with straight sides
1 flat plate

Method 1) Wash the cabbage and cut away any unappealing-looking bits.
2) Peel off the outer leaves of the cabbage and set aside for later. You’ll need enough to completely cover the opening of the pot / vessel.
3) Cut the cabbage in quarters and remove the core. Thinly slice the cabbage.
4) Cut the pineapple into small-sized pieces.
5) Put the cabbage in the pot and sprinkle salt on it as you place it in. Mix the salt and cabbage well together with your hands (make sure you wash them first). You have to experiment with the quantity of salt. While you work the salt into the cabbage, the cabbage will start to wilt and shrink a bit.
6) Add the diced pineapple into the salted cabbage and mix very thoroughly.
7) Add about a cup of filtered water at this time. If you are mainly interested in making sauerkraut juice, you could add more water at this time.
8) Take the outer cabbage leaves set aside earlier, Cut out the hard part and totally cover the top of the sliced cabbage-pineapple mixture in the pot with the leaves.
9) Place your plate on top of the cabbage leaves. It should fit snugly within the pot / vessel, enough to seal off air and dust.
10) Put a heavy weight on top of the plate (jug of water, canned food, drink packs or cans, heavy rock etc.). This helps to press air out of the sauerkraut as it continues to shrink in the following days.
11) Put the pot in a cool, dark place and cover it with a cloth to keep dust out.
12) The next day, check to see that the brine has risen over the top of the plate. If it has just leave it for 7-10 days checking every couple of days to see if there is any scum on the surface of the brine. It there is, just spoon it off (this could be a sign that you haven’t added enough salt). If there isn’t brine over the plate the next day, take the weight, plate and outer cabbage leaves off and add a bit more salt and water and mix and cover again.
13) The longer you leave the sauerkraut, the softer it will get. The pineapple speeds up the fermentation process, so the mixture is often ready by the seventh day. Check the cabbage every other day, as it can get moldy and go off if the pot is not sealed sufficiently, or if the amount of salt used is inadequate, or the environment is too warm. Slimy scum and a bitter taste to the mixture are signs that the sauerkraut may have spoiled.
14) When the sauerkraut is ready, spoon into clean glass bottles with lids (add the brine as well) and store in the fridge.

You may need to experiment with the amount of salt, the temperature of the room, the type of pot and plate to use, how long you leave the cabbage to ferment, and so on.

If you want to make sauerkraut juice, put the fermented cabbage through a juicer or blend it in a blender. If you’re using a blender, remember to add in some ice cubes as heat can destroy enzymes.

Replies

Avatar June 24, 2014 at 5:17pm

Here's my pineapple sauerkraut recipe...the good thing about this recipe is pineapple has bromelain which is also great for the digestion. I got this recipe from the yahoo alternative cancer group for the Budwig Protocol. I usually just pack it in mason jars, cap and put in the refrigerator. Also, if you're sensitive to salt [even sea salt] as I am you can cut back on it. I usually do not add any water because the pineapple has so much juice that that's usually good enough.

Ingredients 1 large cabbage
2-3 tablespoons sea salt
1/2 to 3/4 of a pineapple
1 glass of filtered water

Equipment Crock pot or large glass or stoneware vessel with straight sides
1 flat plate

Method 1) Wash the cabbage and cut away any unappealing-looking bits.
2) Peel off the outer leaves of the cabbage and set aside for later. You’ll need enough to completely cover the opening of the pot / vessel.
3) Cut the cabbage in quarters and remove the core. Thinly slice the cabbage.
4) Cut the pineapple into small-sized pieces.
5) Put the cabbage in the pot and sprinkle salt on it as you place it in. Mix the salt and cabbage well together with your hands (make sure you wash them first). You have to experiment with the quantity of salt. While you work the salt into the cabbage, the cabbage will start to wilt and shrink a bit.
6) Add the diced pineapple into the salted cabbage and mix very thoroughly.
7) Add about a cup of filtered water at this time. If you are mainly interested in making sauerkraut juice, you could add more water at this time.
8) Take the outer cabbage leaves set aside earlier, Cut out the hard part and totally cover the top of the sliced cabbage-pineapple mixture in the pot with the leaves.
9) Place your plate on top of the cabbage leaves. It should fit snugly within the pot / vessel, enough to seal off air and dust.
10) Put a heavy weight on top of the plate (jug of water, canned food, drink packs or cans, heavy rock etc.). This helps to press air out of the sauerkraut as it continues to shrink in the following days.
11) Put the pot in a cool, dark place and cover it with a cloth to keep dust out.
12) The next day, check to see that the brine has risen over the top of the plate. If it has just leave it for 7-10 days checking every couple of days to see if there is any scum on the surface of the brine. It there is, just spoon it off (this could be a sign that you haven’t added enough salt). If there isn’t brine over the plate the next day, take the weight, plate and outer cabbage leaves off and add a bit more salt and water and mix and cover again.
13) The longer you leave the sauerkraut, the softer it will get. The pineapple speeds up the fermentation process, so the mixture is often ready by the seventh day. Check the cabbage every other day, as it can get moldy and go off if the pot is not sealed sufficiently, or if the amount of salt used is inadequate, or the environment is too warm. Slimy scum and a bitter taste to the mixture are signs that the sauerkraut may have spoiled.
14) When the sauerkraut is ready, spoon into clean glass bottles with lids (add the brine as well) and store in the fridge.

You may need to experiment with the amount of salt, the temperature of the room, the type of pot and plate to use, how long you leave the cabbage to ferment, and so on.

If you want to make sauerkraut juice, put the fermented cabbage through a juicer or blend it in a blender. If you’re using a blender, remember to add in some ice cubes as heat can destroy enzymes.

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