The reason why Sauerkraut is good for you and your gut is due to its richness in good live beneficial bacteria such as : Leuconostoc mesenteroides, Lactobacillusbrevis, Pediococcus pentosaceus, and Lactobacillus plantarum which are formed during the fermentation process.
It contains more of the good Lactobacillus than Yogurt.
Most of the canned sauerkraut are pasteurized which kills the good bacteria, so homemade is the best option to get all the benefits from this bacteria.
Some scientist says that it may be more than 3 billion (CFUs- Colony forming Units) in only 1 cup of Sauercraut.
- 1/2 red cabbage
- 1 turnip
- 1 tbsp of salt
- 1/2 bunch of dill
Slice in mall pieces the cabbage, shred the turnip in slices, add the salt in a large bowl and squeeze with your hands for about 10-15 minutes. Do NOT add water, the cabbage will loose some water from itself. Add the dill, cut in small pieces and mix together.
In a big sterilized and dry jar put and squeeze to the bottom piece by piece the mixture all the top.
Leave in a storage room far from light for 5-10 days on room temperature with the loose lid on and open from time to time the air to come out. Try it with clean fork till you feel you like the taste and store in the fridge for a long period.