By Lynnie Stein / November 15, 2018

Sauerkraut Music

Hear the crunchy texture, smell and taste the vibrant, piquant flavours.

It is the final notes of transformation; bland cabbage and plain salt into sour nirvana.

Making sauerkraut requires two ingredients: shredded cabbage and salt.

Bacteria, proper temperature and time do the rest of the work

 SAUERKRAUT more than a condiment … a health tonic + a kick in the taste buds.

Making your own kraut is so therapeutic because it is messy and you can lovingly massage and hug the cabbage and other additions.

If nothing else, consciously preparing your food will be a healthy and rewarding experience, irrespective of any effect it may have on the food itself.

Sauerkraut is easy made with a dry-salting method with shredded red or green cabbage or combination – try warming it up with some shredded turmeric or powder.

To promote optimal digestion, include with meals and if you already have indigestion problems, build up to drinking a few tablespoons of sauerkraut juice (never throw your excess brine away!) and you’ll feel instant relief.

You don’t need to eat a lot of sauerkraut, 3-5 tablespoons a day is highly beneficial.

The best tasting kraut is el dente, the more ingredients are added the softer it will get.

Sauerkraut and the juice are credited with high medicinal qualities.

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© 2021 Lynnie Stein