Homemade Red Cabbage Kraut
Hi friends!
Sorry for this post being late in the day – I didn’t have an opportunity to post on the blog before school this morning. I saw that a lot of you have entered your Friday movement via comments already, thank you!
My movement for today was walking hilly foothills streets a total of about 25 blocks plus 30 minutes of Bikram yoga.
I’m SO happy it’s Friday. One more week of class and then we get a little break for the holidays – woot woot! Although I do have to say that this week has been really fun. We’ve been preserving, making agar jams, making fruit leather, sauerkraut, coconut kefir, etc.
I got to bring home some fresh whey made from raw goat milk, so I decided to swing into the store and pick up some cabbage and make my own batch of sauerkraut at home.
I can start eating it after 3 days. I’m very excited! If you are buying your sauerkraut on the shelf at your grocery store, it’d been pasteurized (meaning it’s been heated so darned hot, there’s just not much left in the way of nutrients). If you make your own fermented sauerkraut at home (or buy a brand that is refrigerated and confirmed as not being pasteurized) then you get the benefit of the probiotics, live enzymes, and the Vitamin C content is further enhanced. If you’d like to read more about fermented sauerkraut, click HERE. And click HERE for the exact recipe I used (from Nourishing Traditions by Sally Fallon). Now you can start making your own!
In case you are wondering why I chose to use red cabbage over green, here is a little snippet of health info for you:
Red Cabbage: Members of the cruciferous family, such as cabbage, should be eaten on a regular basis in order to reduce the risk of cancer, according to the American Cancer Society (Murray 2005, 177). But red cabbage has even more protective phytonutrients than green cabbage: per 100 grams, red cabbage contains 196mg of polyphenols, while green cabbage only provides 45mg (www.whfoods.com). And red cabbage has six to eight times more Vitamin C than green cabbage with 50% of the RDA per cooked cup, and 91% of the RDA for Vitamin K (www.whfoods.com).
Do you make your own fermented products, such as kefir or sauerkraut? What’s your favorite?
Hope you are having a FABULOUS Friday! See you soon!
– Shari B. =)
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Resources:
Murray, Michael. The Encyclopedia of Healing Foods. New York, NY: Atria Books, 2005
The World’s Healthiest Foods’ www address www.whfoods.com