A Cabbage Morph

I’ve had a head of cabbage in my refrigerator that I purchased 2 weeks ago to make sauerkraut. I kept forgetting about it. Today was the day I remembered and I began the process of morphing cabbage into a wondrously healthy side dish with thousands of microscopic beasties to boost our gut biome.

Sauerkraut is a savory delight on the tongue, bursting in sour-ee goodness, fiber, nutrition and it’s a simple process for making a naturally fermented food. It is full of beneficial probiotics and Vitamin K2. Vitamin K2 is vital for blood clotting, bone health and heart health. It helps keep the calcium in your bones and out of the arteries.

According to the article; 8 Surprising Benefits of Sauerkraut (Plus How to Make It) at healthline.com:

Sauerkraut is a source of probiotics, which promote healthy gut bacteria and aid digestion. It also contains enzymes that help your body absorb nutrients more easily.

All I need to do now is wait for fourteen days of fermentation and it will be ready to eat. It should keep for months in an air-tight container in the refrigerator. However, I can guarantee it won’t last that long.

Occasionally, for dinner I make a dish of pork chops and peeled potatoes smothered with sauerkraut. This dish was passed down through my maternal grandmother. Regrettably, none of the probiotic properties of the sauerkraut remain once it has been heated. But, all the other nutritional benefits remain.

Provided your body can process sauerkraut well, I encourage you to eat sauerkraut for awesome taste and nutritional well-being.

Oh, and I’m not a medical professional (anymore), nor do I play one on TV. I do not maintain that this blog post is to provide any medical health advice whatsoever.

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