The brine from the sauerkraut is packed with beneficial bacteria and enzymes. If you have an upset stomach or nausea, try a shot and it will calm your stomach. It will also give your immune system a boost. The gut shots are a quick way to get the benefits of fermented foods and they taste great too. Try mixing it with soda water for a bubbly spritzer.    Very refreshing!

This sauerkraut is full of health benefits. The turmeric and ginger make it a powerful anti-inflammatory.  Other benefits include…

  • Probiotic – fermented foods like this sauerkraut contain more probiotics than a probiotic pill and research has shown that the good bacteria are more likely to survive the digestive system then ones from a pill.
  • Enzymes- the enzymes in fermented foods help assist in breaking down food, making meals easier for your body to digest.
  • Fiber – sauerkraut is rich in fiber and feeds the friendly bacteria in your gut, moves food though your digestive tract and makes you regular (poo).
  • Relieves diarrhea and constipation  – the friendly bacteria in fermented foods balance the inner ecosystem in the digestive track.
  • It also relieves gas, heartburn and improves mood and mental health.

I am really proud of this recipe. It tastes great and packs a super punch of health benefits. You have to try this kraut

INGREDIENTS
1 head of cabbage (shredded)
½ pineapple (chopped)
1 tbsp ground turmeric (don’t forget to add a pinch of black pepper)
1 tbsp fresh ginger (grated)
1 tbsp sea salt
Brine:
1 tbsp Sea Salt
1 tbsp Raw Apple Cider Vinegar
4 cups purified water
Other Tools:
2 Quart Size  Jars or 1 half gallon mason jar

INSTRUCTIONS

  1. Shred the cabbage in a food processor, mandolin or chop with a knife. Add it to a big bowl.
  2. Chop the pineapple into small chunks and add it to the bowl with the cabbage.
  3. Add in the grated ginger and sea salt to the bowl.
  4. Massage the cabbage mixture with your hands for 5 minutes or until it starts to break down and become soft.
    Let it sit for 15 minutes in the bowl.
  5. After the 15 minutes, the cabbage will become very soft and wet. If you squeeze it now, juice will come out.
  6. Add the turmeric (pepper)  to the cabbage. You can either mix it with your hands or a spoon. The turmeric could stain your hands and fingernails orange so you may want to use a spoon.  I think hands (clean of course) are the best way.
  7. Pack the cabbage halfway into the mason jars if you are using two or halfway into the large mason jar if you are using one.
    Now we are going to make the brine and add it to the jars for the gut shots.
  8. Make the brine by combining 1 cup of hot water with the sea salt. Once the sea salt dissolves add the remaining water and the apple cider vinegar.
  9. Pour the brine into the mason jars, leaving about an inch from the top.
  10. Stir the brine and cabbage together in the jar so it’s all combined. Place a lid on the jar loosely so gas can escape as fermentation takes place.
    Set on the counter for 4-7 days in a cool, shaded place.
  11. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.
    Every day or two, shake the mason jar up so the cabbage submerges under the brine and doesn’t develop mold.

Place in the fridge and serve cold. These can be frozen and made into ice-gut-shots

Gut Shots: The extra brine from the sauerkraut is the gut shots. Pour the extra brine into shot glasses and don’t forget to share with friends and drink to your health. Cheers!
NOTES
The sauerkraut could bubble over and out of the jar. To avoid a mess, place the jar on a plate or in a bowl.

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