I have noticed a common thread among people whose health is lacking in some way. I did not conduct any scientific research. I have simply, over the last several weeks, noticed many people I am coming into contact with are not eating any fermented foods. I took notice of this over the last four or five weeks, it started somewhat as a joke. I asked someone who is having some health issues if they eat sauerkraut and what I got back was, “You mean on a hot dog?” The question made me laugh, but also made me question many, many people about fermented foods.
You don’t have to eat sauerkraut but please oh please, if you do not like fermented cabbage consider other fermented foods. Both my sons drink kombucha and kefir, they say it sure goes down easier than sauerkraut (I don’t know what the problem is, I happen to like sauerkraut). Here is a list of fermented food you should really consider eating or drinking and I will tell you why in a moment.
- Fermented cabbage
- Feta cheese (please make sure it is from goat’s milk)
- Soy sauce
- Soy beans
- Greek yogurt
- Apple cider vinegar
There are many other fermented foods of course, these are just my own personal favorites. Listen, if absolutely none of these foods grab you at the very least, drink a teaspoon of apple cider vinegar before every meal. No, it is not a myth, apple cider vinegar and/or fermented foods really do help the digestive system. My observation and it was prompted by a joke about hot dogs and sauerkraut, is that many people are having issues with their digestive systems. I gotta tell you, and I really need you to hear me on this, fermented foods or drinks are a must!
In an effort to always provide you with solutions, I have decided to give you a recipe for fermented cabbage, don’t turn up your nose at sauerkraut, give it a second chance won’t you? Maybe you just had bad sauerkraut as a child and never tried it again. Try this recipe and see what you think. You don’t have to make a whole meal out of it folks, just a little dish on the side will do. Hey listen, tomorrow morning I’m doing an all men’s health presentation. I should have lots of great questions and men’s health issues to discuss next week, unless they’re a quiet bunch that is. Here is the recipe for sauerkraut.
- 4 heads of red or green shredded cabbage
- water as required
- 1/4 cup sea salt
- Mason jars
- Place the shredded cabbage in Mason jars, compressing it and sprinkling with sea salt as you go.
- Bring the mixture in the jar up to about an inch below the top (it will expand), ensure the water covers the cabbage entirely. If needed, prepare a brine with 2 tablespoons of sea salt and 4 cups of water and add it to the cabbage.
- Ensure the cabbage remains below the brine by placing a plate or a lid on top. You may have to weigh down the top. Cover with a clean towel.
- Place the mason jar in a warm place in the kitchen and allow the cabbage to ferment for seven to 10 days.
- Make sure the brine covers the cabbage and remove any mold that may form on the surface.
- Taste it during the fermentation process and move the sauerkraut to the refrigerator when the taste meets your expectations.
Don’t have any Mason jars? I find cases of them at ShopRite and they really are a great price. Enjoy your sauerkraut, no hot dogs please!