Did you know that 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.”?
If you are on a food protocol for any given autoimmune dis-ease, leaky gut, candida and the likes, and you are not consuming sauerkraut as food medicine then I’d have to ask you why?
Now let’s be clear I’m not talking about sauerkraut that’s sitting on the supermarket shelf with additives. I’m talking about sauerkraut that has been prepared the right way with the right ingredients and has been left to ferment the right way. Yep, that’s right, there are right ways of fermenting and the other (which I won’t talk about in this post). While it’s not rocket science to prepare and bottle sauerkraut for food medicine, knowing how to read the fermentation process is the game changer. That’s why I teach the art and the alchemy of fermenting in the tropics.
Anyway here’s another little ripper to add to your arsenal of good gut health medicine. I give you Flu Fighter VI sauerkraut! Holy moley I’m nuts about ruby red sauerkraut. I must confess, I do however find myself upgrading each version with a sense of “I wonder what else I could add to boost this baby?” hence the Flu Fighter II, III, IV, V, VI versions!
Flu Fighter VI Ruby Red Sauerkraut recipe:
1/4 large red cabbage
1 large beetroot
1 large carrot
1 pink lady apple
1 lemonade/lemon/lime juiced
12 juniper berries
1 tsp caraway seeds
1 dstp salt
Chop cabbage finely and peel and slice onion.
If not using organic produce, peel apple, carrot and beetroot before grating, otherwise just give them a good wash.
Mix and massage all ingredients except caraway and juniper berries. Once liquid starts forming add juice, caraway and juniper then pack into a large jar. Ensure the liquid covers the kraut. If it doesn’t pack it down a bit more.
Seal and leave on the bench out of sunlight for 4 – 6 weeks.
You can start tasting this pretty much straight away. But is best if you can leave it for up to 3 weeks. If you are like me and want it be medicinal sauerkraut then I recommend you leave it for at least 6 weeks minimum.
Note to self: make sure you put a plate or bowl beneath this sauerkraut!
Check out the fermentation activity within 6 hours – compare the amount of space at the top of the jar in the first pic to the second pic!
Fermentation at its best!
Within not even 48 hours this happened! A sure indication that there’s enough fermentation liquid in this Flu Fighter is when it bubbles over.
Footnote: I ended up taking about a cup of kraut and enough liquid out of this jar to stop it from seeping.
If you’d like to know more about we can help you learn the art and the alchemy of fermenting in the tropics then join our Facebook community: https://www.facebook.com/getfermented/
Bron Clee has taught fermenting classes in Darwin, Cairns, Yeppoon and Emerald.
If you have a group of people who are interested in fermenting for good gut health and can’t get to our Darwin or Palmerston classes taught by Bron and or Rena Walker, let us know and we’ll do our best to come to you.
We are also in the process of offering online courses and skype coaching. So if you can’t make it to a face to face class you can have access to us online!
Leave a Comment
You must be logged in to post a comment.