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Doctor: 2 ounces of homemade sauerkraut has more probiotics than 100 probiotic capsules

October 18, 2018 by Anya 15 Comments

Fermented foods have been very popular lately due to the successful traditional food movement.  We are finally paying attention to the wisdom of our ancestors. Fermented foods have been a staple of the human diet for centuries.  For instance, sailors in the 18th century ate sauerkraut to prevent scurvy, a disease caused by vitamin C deficiency?

One Tablespoon of Sauerkraut Equals One Bottle of Probiotics

According to Dr. Joseph Mercola just two ounces of the sauerkraut has more probiotics than an entire bottle of 100 probiotic capsules.

Apple Cider Vinegar lowers blood sugar levels better than Metformin (a popular anti-diabetic medication). This is what I take daily - here 

Dr. Mercola had a sample of his own homemade sauerkraut tested in a lab for probiotics and the results were surprising.

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“We had it analyzed,” Dr. Mercola said. “We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.”

Sauerkraut is made by pickling cabbage in a process called lacto-fermentation.
(Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen)
Sauerkraut is loaded with enzymes that help with digestion and nutrient assimilation.  Sauerkraut boosts your body’s ability to digest foods properly. Be aware, not all sauerkraut is equal. Most conventional store bought sauerkraut is heavily treated and pasteurized. It does have the same beneficial properties.  Use your own sauerkraut recipe to ensure  you are getting enough probiotics.
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Simple Homemade Sauerkraut Recipe

Ingredients

  • 6 pounds cabbage
  • 3 tablespoons sea salt

Directions

  • Remove large outer leaves from cabbage and set aside.
  • Shred cabbage.
  • Mix cabbage with sea salt in a bowl.
  • Massage the mixture with your hands for about 15 minutes in order for the juices to be released.
  • Place the cabbage in a large fermentation container and pound down until juices come up.
  • Cover the cabbage  leaving about 2 inches of space at the top.
  • Cover the sauerkraut with a plate. Place a heavy glass jar filled with water on the plate to press it down.
  • Press down to add pressure to the cabbage and help force water out of it.
  • Keep it at room temperature (covered with a towel).  Fermentation will begin within a day, depending upon the room temperature.  It will ferment best in a cool, dark place at a temperature that is consistently 64 to 70 degrees.
  • Fermentation can take up to 3 weeks to a month. After fermenting, you can transfer it to the refrigerator.

Take Reishi for a Leaky Gut, IBS, and any Digestive Issues

A mushroom a day may keep the doctor away. The active ingredients in Reishi mushroom can change bacteria in your stomach for the better, researchers have discovered. The Reishi mushroom can alter gut bacteria, thus preventing and reversing symptoms of obesity, including weight gain and insulin resistance.

Take one teaspoon a day! Find organic Reishi Here 

Filed Under: Living, Recipes

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Reader Interactions

Comments

  1. Jon Kalupa

    October 18, 2018 at 5:15 pm

    Can you tell me what a “suitable fermentation container” is ? and will this smell incredibly bad if left in the house during fermentation process? Would you suggest garage or basement?
    I really love your ideas please keep em coming. Not there yet but enjoy the move to live traditionally
    Can dogs eat Saurkraut? Will it have the same health benefits? I ask because we make all natural dog treats. See website.
    best
    Jon

    Reply
    • Anya

      October 21, 2018 at 8:03 pm

      HI Jon! Yes, the smell can be pretty bad if you are not used to it. You can definitely leave it in a basement. Yes, dogs can eat sauerkraut as long as you don’t add any onions. And thank you so much for your kind words!

      Reply
    • Anya

      January 28, 2019 at 9:31 pm

      Also, I use a big glass jar!

      Reply
  2. Connie

    October 19, 2018 at 12:02 pm

    These instructions are a bit confusing. First you say cover the cabbage (how, and with what?) Next you say cover the sauerkraut with a plate and jar filled with water (isn’t it covered already?) Then your instructions are to press down to force water out (if container is covered, how are you to press down?) Lastly what are you covering with a towel?
    As you can see, I’m a newbie to all of this and need better instructions. Thank you.

    Reply
    • S Z

      January 26, 2019 at 5:54 am

      Yes please clarify

      Reply
  3. Mireille Kulisz

    January 25, 2019 at 8:52 am

    I make my own sauerkraut and freeze it in plastic bags. You put your in the fridge. Did you ever freeze sauerkraut?

    Reply
    • Anya

      January 28, 2019 at 9:27 pm

      Hi Mireille! Depends on how long you will store it for, you can definitely freeze it.

      Reply
  4. Valeria Fugate

    January 28, 2019 at 4:07 pm

    Is there vinegar that gets added?

    Reply
    • Anya

      January 28, 2019 at 9:16 pm

      Hi Valeria! No vinegar. Salt will start the fermentation process

      Reply
  5. Summer Bock

    February 23, 2019 at 3:28 pm

    Where do you get this claim that 16 ounces of sauerkraut is equal to 8 bottles of probiotics?

    Reply
  6. KW

    September 29, 2019 at 10:09 am

    It takes 2-5 days for cabbage to ferment when testing sour is ready to be stored in fridge. It will stabilize in cold and you may keep it even for a half a year.

    Reply

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