All posts tagged: lacto-fermented sauerkraut

Sauerkraut

Lacto-fermentation is an artisanal craft that does not lend itself to industrialisation. Results are not always predictable. For this reason, when the pickling process became industrialised, many changes were made that rendered the final product more uniform and more saleable but not necessarily more nutritious. Chief among these was the use of vinegar for the brine, resulting in a product that is more acidic and not necessarily beneficial when eaten in large quantities; and of subjecting the final product to pasteurisation, thereby effectively killing all the lactic-acid-producing bacteria and robbing consumers of their beneficial effect on the digestions, Sally Fallon and Mary Enig, Nourish Traditions. The recipe listed below is 100% lacto-fermented meaning it is full of live, beneficial bacteria, brimming with boosted nutrients and alive with helpful enzymes. It is easy to prepare and simply delicious when served raw alongside cooked foods, sitting atop a home-made hamburger, as a simple side-salad or a refreshing snack. Ingredients 1 white or red cabbage Some sea salt[*] – ok, if you want to be exact, no more than …