Natural Sour in this Kraut!

Fermented and Raw!

Written by Gayle

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Most commercial pickles and sauerkraut are cooked and pasteurized to assure a long shelf life, but when you buy or make raw sauerkraut, you get to reap the probiotic benefits of fermented foods. (Click here to read about some of the benefits of eating fermented foods.)  The sour taste is produced as the vegetables are allowed to ferment over several days or weeks.  I've had a little fun experimenting with fermented foods lately, since I've been learning how digestive health is so crucial to overall health.

Last week I made my own sauerkraut.  It was incredibly simple, and after waiting nearly a week, I enjoyed a crunchy and zesty addition to my lunch.  I feel healthier already!

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Homemade Sauerkraut

Makes 1 qt

You'll Need:

Instructions:

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how+to+make+sauerkraut, homemade+sauerkraut, fermented+foods

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Adding some fermented foods is a great way to increase the healthy quotient in your diet!

Love, 

Lassen's