Hi everyone! So for the past couple of years I've been making homemade sauerkraut. Before you turn your nose up it's nothing like sauerkraut in a jar or a can at all. I say that because that sauerkraut thats been canned has no probiotics. Probiotics are good bacteria.
When we take antibiotics we wipe out the good bacteria from our gut and the bad bacteria wins over our system. The gut has been said to be the brains of the body.
Making saurkraut is very easy. Slice 1 lg. cabage in thin strips (the thinner the better) place into a large glass bowl and add 2 tbsp of course salt (or any kind except iodized salt or table salt) Add the salt and let sit for 20 minutes and you will see a glisten on the cabbage. Perfect! With clean hands strongly massage the cabbage until brine covers the cabbage. If you can't squeeze enough to cover add pure water to cover the cabbage. Put a weight on top so the cabbage is fully submerged. I use a plate with something heavy on it. Let stand on the counter to ferment for at least a week. It is in no danger of hurting you. No one has documented any food poisoning or death due to fermentation. Due to fermenting with salt (a preservative) it will be fine. 1 fork full a day (or more) will replenish what the antibiotics have killed off. I suggest starting off with a fork full and work your way up. Reason? You may be taking too many skips to the loo!
Try it and let me know how it goes. I am looking forward to hearing from anyone who tries this. I will post a great link for those of you who are interested. ~~ Lindy from Vancouver~~