This is what's for dinner!!

​Did you know cultured foods are all the rage? And rightly so.
 
Seriously. They are freakin’ phenomenal. They whip your digestive system into shape by packing it full of the good bacteria your gut is probably starving for.  I try and eat something cultured everyday and it seriously makes such a difference!  That’s why I had to share this phenomenal cultured recipe from my upcoming (top-secret) 8-Week Restore Your Gut program. (shhhhh! Wink)
 How to Make Sauerkraut(from CulturesForHealth.com)
 
Basic sauerkraut may be one of the most popular ferments, and it is such an easy recipe that it works great for beginners. Give it a try, you won’t be sorry!
 
INGREDIENTS:
1 medium head of cabbage
1-3 tablespoons sea salt
 
INSTRUCTIONS:
Chop or shred cabbage. Sprinkle with salt.
 
Knead the cabbage with clean hands, or pound with a potato masher or a Cabbage Crusher for about 10 minutes, until there is enough liquid to cover.
 
Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
 
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band (I like this last idea because sometimes I forget to burp the jar).
 
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
 
Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
 
Makes approximately 1 quart.
 
OPTIONAL:
Prior to culturing, mix 1 part shredded carrots, apple, or other vegetable to 5 parts cabbage, for a more complex flavor. You can also add caraway seeds, if desired.

If you try this let me know what you think!
 
Xoxo,
 
Jules
 
P.S. That recipe is a must-have staple in your winter meal plan. It’s one of over 59 recipes in my new program that’s sure to be a game-changer for YOU. So keep your eyes peeled for more info over the next few weeks because you DO NOT want to miss this…