There is lots of bacteria in everyoneʼs body, especially in the digestive system.
Good bacteria aids digestion, controls potentially harmful bacteria, reduces inflammation and improves the protective lining of the gut.
Probiotics are available in pill form (bifidobacterium supplement), but there are also natural foods that are rich in probiotics when being fermented, such as Kombucha, Miso, Sauerkraut and (non-spicy) Kimchee.
Know that these foods need to be non-pasteurized as pasteurization heats the food and kills most bacteria, good of harmful.
Hence, store-bought “probiotic yoghurts” usually do not have any significant positive effect.
One small head of white cabbage
Optional: sea salt
Optional: whole black pepper seeds or juniper berries
Optional: whole cumin seeds
Optional: a blend of other vegetables, such as 1 beet, 2 carrots, 1 green bell pepper)
Remove some of the larger, outer leaves, set aside.
Chop or shred half the cabbage, blend the other half with some water.
Shred other vegetables if using any.
Place everything you are using in a sanitary glass or stainless steel pot (do not use plastic), cover it with the larger leaves of cabbage.
Let it sit at room temperature for around 7 days.
Refrigerate your fermented veggies and eat within 6 months.
Raw sauerkraut works well as a side, in salads, sandwiches or wraps.