How to Make Sauerkraut + Amazing Benefits

When it comes to gut-healing, nutrient-packed foods, sauerkraut has stood the test of time. This humble fermented cabbage has been around for centuries, not just for its tangy crunch but also for the powerful health benefits it brings. The best part? It’s simple, affordable, and you can make it right in your own kitchen with just two ingredients.

Why Sauerkraut?

Fermentation takes plain cabbage and transforms it into a probiotic-rich superfood. The natural process not only preserves the vegetable but also creates good bacteria that support your digestion, immune system, and overall wellness.

Key Benefits of Sauerkraut

• Gut Healing: Packed with probiotics that restore healthy gut flora.

• Rich in Vitamins: Especially vitamins C and K, which support immunity and bone health.

• Digestive Support: Natural enzymes help your body break down and absorb food.

• Long Shelf Life: Fermented foods last longer and only get more flavorful with time.

• Budget-Friendly Superfood: A whole batch costs just a couple of dollars to make!

How to Make Sauerkraut at Home

Ingredients:

• 1 medium green cabbage

• 1 ½–2 tablespoons sea salt (not iodized)

Instructions:

1. Shred the Cabbage

Slice your cabbage thinly. Save one large outer leaf and set it aside.

2. Massage with Salt

Place the shredded cabbage in a large bowl and sprinkle with salt. Massage with your hands until it becomes watery and limp (about 10 minutes). The salt draws out the liquid that will become your brine.

3. Pack the Jar

Firmly pack the cabbage into a clean glass jar, pressing down as you go so it’s tightly packed and covered in its own brine. Leave about 2 inches of space at the top.

4. Cover and Weigh It Down

Place the reserved cabbage leaf on top and weigh it down with a smaller jar, fermenting weight, or clean rock so the cabbage stays submerged.

5. Ferment

Cover the jar with a cloth or loose lid. Let it sit at room temperature (65–75°F is ideal) for 1–4 weeks. Taste it after a few days and keep fermenting until it’s tangy to your liking.

6. Store

Once fermented, cover with a lid and transfer to the fridge. It will keep for months!

Ways to Use Sauerkraut

Sauerkraut isn’t just for hot dogs! Here are some delicious and creative ways to enjoy it:

• Add a spoonful to sandwiches or wraps for crunch.

• Serve alongside eggs for a probiotic boost at breakfast.

• Toss into salads for extra flavor.

• Pair with roasted meats for easier digestion.

• Eat straight from the jar as a quick snack.

• Blend into dips or dressings for a tangy twist.

A Simple Habit for Long-Term Health

Just a forkful a day of sauerkraut can support your gut, boost your immunity, and improve digestion. It’s a small step that makes a big difference—God’s beautiful reminder that some of the best medicine comes from the earth itself.

With Blessings,

Sarah Grace