Sure, you can buy sauerkraut at the store. But you’re probably going to miss out on the best benefits of eating it by doing so. This Paleo sauerkraut recipe is simple goodness!
What You Lose By Buying
Food manufacturers are responsible for keeping food fresh, sometimes for long periods. There are all sorts of rules and regulations, and that means they have to do things a little differently than we might at home.
Many store-bought foods contain preservatives to keep food from spoiling before it reaches your table. Sometimes they even use natural preservatives like salt and vinegar, but even those alter the end product.
In the case of sauerkraut, many manufacturers have to cook their ‘kraut to be shelf-stable. Unfortunately, cooking destroys Vitamin C and the good bacteria found in sauerkraut, so you won’t be getting as much of those beneficial probiotics.
They also can contain added ingredients that aren’t necessary. As you’ll see from this recipe, all you need for a good sauerkraut is cabbage, salt, and time.
If you buy in a store, you’ll probably also find vinegar, sodium benzoate (a preservative), and/or sugar. While vinegar is perfectly fine, it’s unnecessary. The sodium benzoate isn’t exactly Paleo, and sauerkraut certainly doesn’t need sugar.
You’re better off making your own, especially if you’re Paleo. And with only two ingredients, this recipe is as simple as it gets!
You Don’t Want to Miss Out on Probiotics
I mentioned before that one of the reasons to make your own sauerkraut is to maximize its probiotic potential. If probiotics aren’t on your radar, they should be.
Probiotics are so-called good bacteria. Although it is gross to think about, our bodies are swimming with all kinds of bacteria. Our digestive system in particular needs good bacteria to stay healthy.
Probiotics can be helpful for problems like diarrhea, irritable bowel syndrome, inflammatory bowel disease, ulcerative colitis, and Crohn’s disease, to name a few.
If your doctor has prescribed antibiotics, your stomach would probably appreciate you taking some probiotics to maintain the balance, especially if you need to be on them for a longer period of time.
Probiotics can be taken as supplements, but adding things like sauerkraut to your diet occasionally can be a big benefit too.
Even More Sauerkraut Recipes
If you’ve seen one, you’ve seen them all, right? Wrong. You have a lot of choices when it comes to sauerkraut, and whether you just love the stuff or you’re trying to up your probiotic intake, you’ll enjoy trying new recipes.
Sterilize your bowl, chopping board, and storage jar before you begin.
Combine the cabbage and salt in a clean bowl. Set aside for about 3 hours.
Using clean hands, gently squeeze the cabbage. Liquid will run off – do not discard.
Tip the cabbage and liquid into your storage jar. Do not seal the jar – instead place muslin or cheesecloth over the top and secure with an elastic band. Leave to stand at room temperature for 3-4 days.
When the sauerkraut is ready, you will notice the fermentation has turned the cabbage acidic. Store covered in the fridge once ready.
Notes
All nutritional data are estimated and based on per serving amounts.
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