HOW TO MAKE GINGER KRAUT AND RELIEVE AN UPSET STOMACH

The sauerkraut and ginger combo is pretty amazing.  The sauerkraut is full of probiotics,

enzymes and fiber that naturally balances the digestive tract and the ginger eases stomach pain, blocks acid from heartburn and relieves gas.

Top Benefits of Ginger Kraut

• Probiotic – fermented foods like this sauerkraut contain more probiotics than a probiotic pill and research has shown that the good bacteria are more likely to survive the digestive system then ones from a pill.
• Enzymes- the enzymes in fermented foods help assist in breaking down food, making meals easier for your body to digest.
• Fiber – sauerkraut is rich in fiber and feeds the friendly bacteria in your gut, moves food though your digestive tract and makes you regular (poo).
• Relieves diarrhea and constipation  – the friendly bacteria in fermented foods balance the inner ecosystem in the digestive track.
• It also relieves gas, heartburn and improves mood and mental health.

HOW TO MAKE GINGER KRAUT

 

Author: Danielle

INGREDIENTS

• 2 Quart Size Mason Jars or a fermentation crock
• 1 head of cabbage
• 6 teaspoons grated ginger
• 1 tablespoon high quality sea salt

INSTRUCTIONS

1. Pull 3 outer leaves off the head of cabbage and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a knife. Add the remaining cabbage, ginger and sea salt to a big bowl.
2. Massage the cabbage mixture with your hands until it breaks down and becomes soft (about 10 min). Let it sit for 10 minutes. The cabbage will become very soft and wet.
3. Pack the cabbage in the mason jar tightly, pushing it all the way down until it submerges in its own juices (this is the brine). Leave about 1½ inches of space from the top of the jar. If there is not enough brine to cover the cabbage, add more brine by combining a teaspoon of sea salt with 1 cup of water.
4. Roll up the leaves and place them in the jar to push the cabbage under the brine. Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 4-7 days in a cool, shaded place. In the summer fermentation will take only about 4 days while in the cooler months it could take up to 7 or more. Taste the kraut after 4 days and if it is at the consistency and taste you like, it's ready to eat.
5. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.
6. Remove the rolled up cabbage leaves and toss in the garbage before eating.

NOTES

You can also use fermentation weights to hold the cabbage under the brine instead of the cabbage leaves which can get kind of gross. I use these sometimes.

Since being back on my healthy diet and eating ginger kraut with every meal, my stomach feels so much better. No more bloating, gas, heartburn or moodinesss for me.  My energy is back and I feel more rested.  Try my Ginger Kraut and feel better.  

If you don’t like ginger but still want to get the benefits of fermented foods, you can try a different recipe and experience the same benefits.  

http://www.fermentedfoodlab.com/make-ginger-kraut-relieve-upset-stomach/