Summer Means it’s Time to Make Sauerkraut!
The summer months are almost here, and for some of us, that means sun, surf, and beach… themed TV shows that we’ll watch from our quarantine couch.
For others of us, it means fermentation season!
For the very few of you that have been reading my articles since last summer, you may know that summers for me mean pickling and fermenting the days away.
That’s because there’s never a better time to breed probiotic bacteria than when the weather gets nice and warm.
While fermentation began as a practical measure to keep food from spoiling 2,000 years ago, it’s utilised today as a method of extracting the most nutrition possible from certain vegetables.
Regular cabbage is fairly nutritious, but after undergoing the stressful process of fermentation, cabbage becomes a nutrition powerhouse that’s incredible for your microbiome.
A relatively new field of scientific study, your microbiome is made up of the bacteria that fill your gut.
Scientists have discovered in recent years that these bacteria have an absolutely enormous influence over everything your body does, from digestion to energy, and even mood.
Doctors have connected the microbiome to so many disorders and diseases that bacteriotherapy (fecal transplant) has become mainstream.
It has become so mainstream in fact, that people have started transplanting fecal matter they’ve acquired online into their own rectal cavities with turkey basters. (Please don’t do that, it’s as dangerous as it is gross).
So instead of shooting feces up your butt in an effort to improve the health of your microbiome, why not make sauerkraut?
The process of fermenting the cabbage encourages the growth of good bacteria that feed on the sugars present in cabbage.
Under the right conditions, these bacteria grow and multiply, preserving the cabbage…