The 2-ingredient Homemade Sauerkraut Recipe That Fights Fat and Inflammation

Ladies and gentlemen, before we start with this article, I would like to ask you a simple question – do you know what’s sauerkraut (have you ever heard of it)? We can answer this question for you – sauerkraut is cabbage that has been fermented, which is where the distinct sour taste comes from. Sauerkraut is popularly used as a side dish or even as a condiment in certain cultures, which can be added to sausage or hot dogs. This vegetable has numerous health benefits, most of them scientifically proven. This super healthy vegetable can provide many health benefits, such as:

  • Improve your digestive health;
  • Improve the circulation;
  • Improves your heart health;
  • It will provide quick energy boost;
  • It will super-charge your immune system;
  • It will strengthen your bones;
  • It will reduce your overall cholesterol levels;
  • It will help you eliminate inflammation;
  • It will protect you against cancer;
  • Improve your vision and skin health.

The experts claim that this vegetable contains high amounts of dietary fiber, as well as significant levels of vitamin A, vitamin C, vitamin K, and various B vitamins. Sauerkraut is also a good source of iron, manganese, copper, sodium, magnesium, and calcium, in addition to contributing a moderate amount of protein to your diet. Ladies and gentlemen, I really think that you’ll be amazed when we tell you that sailors used to carry sauerkraut with them everywhere they went, because they knew that this amazing vegetable was loaded with vitamin C. This amazing veggie was an effective cure against scurvy, which is caused by Vitamin C deficiency.

Fermented Foods – Yes or No?

First of all, you should know that fermented foods encourage the growth of good bacteria, such as Lactobacilli and Bifidobacteria. According to the experts, this good bacterium works to break down lactose, sugars and starches in food allowing our bodies to digest these foods easier. And, they also help to ward off bad bacteria like E. coli and C. difficile. This makes foods such as sauerkraut and kimchi extremely gut-friendly.

Other types of fermented foods include:

  • Yogurt
  • Kefir
  • Kombucha
  • Tempeh
  • Raw pickles
  • Lassi

Putting the ‘Pro’ in Probiotics

Did you know that there’s another word for good bacteria? Well yes, and that word is probiotic. Here’s what you need to know – probiotics help transport food through your gut, preventing digestive problems like irritable bowel syndrome (IBS), inflammatory bowel disease (IBD) and diarrhea. We all have hundreds of different types of bacteria that live in our digestive tracts, which help us to break down food and absorb nutrients. But, unfortunately, sometimes the good bacteria in our intestines can get destroyed such as through the ingestion of antibiotics. Ladies and gentlemen, this means that we need other sources of good bacteria to make up for the loss. This is where probiotics come into play.

The experts also claim that probiotics can also help you with certain skin conditions (e.g. eczema), oral health, vaginal health and the prevention of allergies. And, one more thing – consuming probiotic-rich foods can help a person maintain a healthy immune system and aid with weight loss. Ladies and gentlemen, this means that you should start adding probiotics to your diet today with this super easy sauerkraut recipe.

Sauerkraut Recipe

Serves: Makes about 1 gallon

Prep Time: 20 minutes’ active prep

Total Time: 4 weeks

You will need the following ingredients:

  • 5 pounds shredded cabbage
  • 2 tablespoons sea salt or pickling salt
  • 1 tablespoon caraway seeds


Here’s what you need to do – in a large bowl, mix cabbage with salt and caraway seeds. Let stand for 10 minutes. After that, you need to pack cabbage mixture into a large glass food container. Top with a quartered onion to fit inside the container, weighing it down. Cover container with a paper towel and secure with a rubber band. Note: make sure you place it in a cool spot overnight. Check to make sure the sauerkraut is completely submerged in liquid. You need to check the cabbage every other day for 2 weeks, skimming off of any scum that may form on the surface.Let it stand for at least 4 weeks’ total. Then store in airtight container in the refrigerator for up to 6 months

Leave a Reply