Can we talk about sauerkraut?

I’m obsessed. Here’s why:

• Ninety percent of the mood regulator serotonin comes from the gut.

• By definition, supermarket foods are shelf-stable and thus contain a reduced amount of good bacteria.

• The best way to increase the diversity of the gut microbiome is to eat fermented foods every day.

• Sauerkraut is a delicious fermented food you can eeeeeeeasily make at home.

Here’s my recipe (adapted from two cookbooks I highly recommend: The Art of Fermentation and Nourishing Traditions)

Ingredients: 1 red cabbage, 1 tablespoon sea salt

1. Chop cabbage as finely as you can. Notice your impatience. Keep chopping.

2. Add salt.

3. Pound and squeeze the cabbage until you’ve tired of pounding and squeezing. Pound and squeeze a little more.

4. Tightly pack the cabbage into a glass jar so that it’s completely submerged in it’s own liquid.
   Pro tip: You can add a bit of water here if you need. It’s important that the cabbage doesn’t touch air, that’s where mold can develop. Try using one of the big exterior leaves to keep the kraut underwater.

5. Cover jar loosely and keep at room temperature for 3-14 days.

6. Taste every day. Eventually transfer sauerkraut to the fridge to slow down fermentaiton.

7. Save the liquid brine to offer your family and friends as delicious good-mood-happy-microbiome blissful belly brine shots. Alright, I’m still workshopping the name.

If you try making sauerkraut, please comment and let me know how it goes.

Thank you for being here. I love you. And your microbiome.

Until next week,
Lizzie