Eating probiotics used to be just about putting a smile on your insides.
Not that less bloating, less gas, and easy toilet visits are to be underestimated; but listen to this:
Good bacteria - in there - have now been shown to help your mood and reduce inflammation all over your body. All the more reason to make them part of the way treat your body with the respect it deserves.
Sauerkraut is easy to make and one of the best ways to build a good foundation for the ‘goodfellas’ too:
Chop the cabbage and sprinkle the salt over it in a bowl.
Now, knead, or pound the cabbage for about 10 minutes, until the liquid produced is enough to cover.
Stuff the cabbage into a jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
Cover the jar with a lid and leave to ‘Culture’ at room temperature for at least 2 weeks until the desired flavour and texture are achieved. If using a tight lid, remember to ‘burp’ daily to release excess pressure.
Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavour will continue to develop as it ages but will benefit from a few caraway seeds to add a little spice.