Sauerkraut is made by lactic fermentation, an age-old technique now in vogue for its health benefits. The necessary bacteria and yeasts are naturally present in cabbage leaves. Aside from the salt, which starts the process, no other ingredients are required. So, avoid buying brands with added chemical preservatives.

Sauerkraut – helps to lose body fat.

Cabbage contains natural isothiocyanate compounds (such as sulforaphane), which have cancer-fighting properties. Sauerkraut made from cabbage is packed with beneficial lactobacillus bacteria – more than those found in live yogurt – that increase healthy flora in the intestinal tract.

A balanced microbiome regulates the immune system, metabolism, supports the gastrointestinal tract, supports mood and brain function, produces essential vitamins and nutrients, and helps us maintain a healthy weight.

So, if you want to lose body fat and feel better, balancing the microbiome in your gut is essential. One of the most effective ways to do this is by consuming fermented foods.

Fermented foods are rich in live bacteria that replenish the microbiome, helping to maintain the proper ratio of beneficial bacteria for optimal health and weight loss.

Steps to Make a Healthy Sauerkraut Probiotic.

Ingredients you will need:

  • Cabbage.
  • Sea salt.
  • Glass bottle of 1 liter or more.

1. Grate the cabbage.

Cut, grate, or prepare the cabbage according to your preferences. When doing this, add three tablespoons of (sea) salt for every 5 pounds (approx. 2.20 kilos) of cabbage, both to preserve the cabbage and to create the preservative pickle.

2. Go layering little by little.

Squash down after each addition. Leave some room to put the lid on.

3. Place a lid perfectly.

Place a lid neatly and evenly inside the glass jar (stay inside, not on top as the cabbage will begin to form its juice in the fermentation process and this can debase the jar).

Flatten, and cover everything with a cloth or leave uncovered but in a place where it does not get impurities.

4. Press down on the lid periodically.

Do this as often as every few hours. Within twenty-four hours, the marinade (juice) should rise above the deck. If the marinade has not risen in a day, add salt water (a teaspoon of salt-marine- for every cup of water) until it rises.

You can also place a plate under the jar to collect the juice that the cabbage releases in the next few hours. Juice that can be taken.

5. Check the progress every one or two days.

Taste its flavor each time as the flavor grows stronger – it will do so much more quickly in hot summer temperatures. The speed of the fermentation process will depend on the ambient temperature.

At 16ºC it may take about six weeks; at 18th, five, and at 21st, four. The best temperature for this process is 24º, obtaining the final result in about three weeks. Once the fermentation process is finished (you will notice because there will no longer be bubbles), it is time to cover the jar and refrigerate.

6. Take out a plate of sauerkraut at a time for the next few weeks.

You can take out your already fermented cabbage to consume. After the sauerkraut has been eaten, the marinade that remains is the sauerkraut juice and can be taken as well. A rich probiotic drink.

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