Sauerkraut Probiotic Picklez

Ingredients 

• Cabbage

• Salt

• Pink Peppercorns

Hey guys!

So I wanted to do some healthy recipes that weren’t the obvious choices, to counter all the fast foody playful stuff I cooked out with my niece. So one of the things I’m majorly interested in is gut health and the benefits of probiotics, it has such a profound impact on the body and I was majorly excited to play with fermented drinks and pickles as they are easy to make from home. They take a minute to ferment so the photos uses are from the stage of fermentation as I’m currently waiting for them to continue, but it makes life easier if you already have a fermented source to add to yours as you don’t need to generate the process completely? But I’ll go into it as if we’re starting from sractch.

You basically have to dice up a cabbage for this one, just use a whole green cabbage that’s washed, you don’t want the three outer layers or so. You then have to massage salt into the leaves, and you use about 3-4tbsp for a whole cabbage. You need a jar, that gives you enough space for overflow so about 3cm gap, and as you massage the water is pulled out of the leaves and the volume goes down drastically. I added pink peppercorns for some sparkle but you can add carraway, or maybe some mustard seeds.

You will start to notice that the salt pulls out water from the leaves and it forms a brine, and this is what you basically want to achieve. You need to squash the cabbage down and seal the jar, and leave for at least a week. Seven days will give you a normal taste but you can leave for as long as you like really, two months produces major flavour. So this basically is a way to introduce vegan probiotics into your diet and help with all kinds of different health concerns. Try it out, I added some I had premade to my hot dogs and it was amazing!

Let me know if you try at home.