Sauerkraut!!! Get Some!!! Or, Make Some!!!

Joes Barbell
Comments Off on Sauerkraut!!! Get Some!!! Or, Make Some!!!

Sauerkraut is something everyone needs to get into.  This fermented friend of the digestive process does nothing more than improve just about every aspect of your internal workings.  The stuff boosts your immune system, is loaded with vitamins and minerals, and is just plain tasty.  I know you are excited as am I to share so I’ll get on with the quality info.
So, how does it boost the immune system?  Phytochemicals created during the fermentation process get that ball rolling.  Cancer fighter?  Yes sir!!!  Like other cruciferous wonder’s sauerkraut is a cancer inhibitor.  According to journal of agricultural and food chemistry the fermentation of cabbage produces a substance called isothiocynates, which prevents cancer growth; particularly in the breast, colon, lungs and liver.  How about all that aiding digestion talk!  Well, Sauerkraut is one of the few foods that contain the bacterium lactobacilli plantarum.  This multi syllable wonder is a very dominant strain of healthful bacteria that helps your digestive system by:  boosting the immune system and neutralizing antinutrients found in many foods.  What are antinutrients?  That will come in another post, be patient.  In general Kraut just seems to create the type of environment that all the worker bees in the intestines seem to enjoy.  If your digestive system was the TV show The Office, the kraut would be like Jim; Not Dwight Schrute.  In general fermented foods facilitate the breakdown and assimilation of proteins and have a soothing effect on the nervous system.  The moral of the story and answer to all things Kraut related is simple… DO IT!!!
Another point is that Kraut is cheep and easy to make.  Get yourself a 5 gallon bucket, fill it with 5 pounds of shredded cabbage and sprinkle in 3 tablespoons of salt.  Next, place a lid over the cabbage and something to weigh said lid down.  As the cabbage releases water the lid will press the cabbage to the bottom of the bucket.  Wait 2 weeks or longer and there you have it.  Shitty Britches and myself just finished making our first batch.  We learned the hard way not to over salt the stuff, hopefully you won’t make this mistake.  We figure we sweat enough crossfitting and cooking to need the extra sodium so no biggy.  If you’d like to consult an expert (like Shitty and I did) check this link out http://www.wildfermentation.com/resources.php?page=sauerkraut.   
Don’t worry, the white stuff is harmless and scoops right out. 

Good luck and from my family to yours here is to best dishes. 
P.S. Which foodnetwork star ends there show with that sign off?