You know I'm a firm believer in listening to your body's signals. When something is gently nagging at you, its time for a change. I realized there are so many recipes on fermented foods out there that I needed to do some digging.
One adventure that popped up was years ago when I used to make my own sauerkraut. I used large "sun tea jars" when they were in. I scoured my garage and laundry room looking for these see through beauties from yesteryear. But none was to be had! So I let it go and began searching the internet where I found Mary's Nest. Here she made sauerkraut in glass canning jars. I began thinking, "I have several glass jars lying around always to store food in." In fact, I have some lovely pasta sauce jars right on my counter cleaned. One thing that resonated was when Mary said, "If you are using regular jars just remember to burb them." I can do this!
It took me 10 minutes with a food processor to make two jars of sauerkraut. I've been hooked for months. It is important to eat this every day if you are going to give up your synthetic probiotics. And guess what? No more bloat. I am including Mary's video below.
Raw, fermented foods packed with health-promoting probiotics and have been staples of the human diet for centuries. Sauerkraut is the probiotic king. It is is the superior source of LIVE probiotics and enzymes, and due to its pre-digested state brought on by the fermentation process, these nutrients are highly bioavailable to the body.
Dr. Joseph Mercola sent a sample of his homemade sauerkraut off to a lab and reported the findings of probiotics saying, “We had it analyzed. We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.”
This incredible discovery means that just 2 ounces of homemade sauerkraut has more probiotics than a whole bottle of 100 count probiotic capsules. One 16 oz. jar of sauerkraut is equivalent to about 8 bottles probiotics!
The numerous benefits of fermented foods are undeniable. They’ve been a staple of the human diet for centuries. Many people know sauerkraut as a traditional topping for a hot dog. But it is so much more than that. Did you know that in the 18th century, sailors ate sauerkraut on long voyages to prevent scurvy, a disease caused by vitamin C deficiency? Also, Chinese laborers building the Great Wall of China (more than 2000 years ago) ate shredded cabbage fermented in rice wine.