Do you have plans for Superbowl yet? Do you have traditional foods you make every year for Superbowl Sunday?
This year, change it up a bit and a healthy, traditional food option to the menu - homemade, fermented sauerkraut.
Fermented foods contain probiotics and phytochemicals, which have a multitude of health benefits, such as a boosted immune system and improved digestion. With all of the celebrating that tends to happen at Superbowl parties, most people can use that help.
The sauerkraut you buy at the grocery store isn't made through a fermentation process, so it doesn't have the same health benefits. You have to make it yourself to boost your immune system and improve your digestion.
Fermented sauerkraut is simple to prepare yourself:
- Finely shred a head of green or purple cabbage.
- Place the cabbage in a large mixing bowl.
- Sprinkle one tablespoon of unrefined sea salt (per head of cabbage) over the shredded cabbage.
- Pound the cabbage with a mallet or massage it with your hands until it releases its juices and becomes limp.
- Pack the mixture as tightly as you can in a large mason jar or fermenting crock.
- The liquid should completely cover the cabbage.
- Cover the jar or crock loosely and allow it to sit at room temperature, undisturbed, for at least seven days.
- Taste the sauerkraut every few days until it is to your liking.
- Store your sauerkraut in the refrigerator (or other cold storage), where it should keep for at least six months.
If you make sauerkraut this weekend, it'll be ready to use on Superbowl Sunday. You can use it to make kraut burgers or to top your sausages.
Comments