While sauerkraut has inherent immune boosting qualities, there are times when we want to supercharge our sauerkraut. This Immune Boosting Sauerkraut recipe takes the best of probiotics that sauerkraut has to offer and takes it up a notch by adding ingredients which also support the immune system.
So many people see their doctors and medicines as their first line of defense, but to me the most important immune defenses we can develop come from consuming healthy foods, avoiding foods/drinks which can be harmful, and exercising regularly. Keeping spirits elevated, surrounding yourself with positive people, finding personally meaningful work and getting a good night’s sleep provide most of the finishing touches to a vibrantly healthy life.
This sauerkraut seeks to support the food aspects of a healthy immune sytem. In this recipe you’ll find the following ingredients which all can help to fight off fight off illness and infection:
– Red Cabbage – chosen especially for it’s high Vitamin C content
– Horseradish – antioxidant properties, respiratory support, stimulates production of white blood cells, Vitamin C
– Ginger – immune system support, respiratory support, inflammation and pain support
– Turmeric – anti-inflammatory, antioxidant, liver support
– Black Pepper – helps with sinus, athsma and nasal congestion, expectorant, antibacterial, antioxidant
– Parsley – immune system support, anti-inflammatory
I actually let this sauerkraut ferment in my fermentation crock for 6 months. Not necessarily for any particular health-inspired reason, so I don’t necessarily recommend that length of time. I write this as a way of simply encouraging you to not be too afraid of fermenting. The things you of course want to be most careful with are hygiene while preparing your ferment. Beyond that though, feel free to add whatever ingredients your particular constitution is drawn to for a healthy sauerkraut such as this. I’m happy to report that after a lengthy 6 month fermentation, it came out great.
As part of making this sauerkraut, I ended up bottling the leftover juice into an Immune Boosting Elixir. If you plan on doing that, you’ll want to add some extra water to this recipe.
You’ll often hear the expression “an apple a day keeps the doctor away,” but whenever colds and the flu harken near, I’d suggest opting for a forkful or two of this suaerkraut each day as well.
I didn’t measure this sauerkraut when I first started the ferment, but after a month it had lowered to 3.49 where it stabilized. It’s not a requirement that you measure the pH of your sauerkrauts, but if you find the science aspects of fermentation as interesting as I do, you may want to invest in a nice digital pH tester like this one which I use. Besides testing your veggie and alcohol ferments, it can also come in handy with kombucha making. You can also buy these much less expensive disposable strips.
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This is one of those sauerkrauts I simply place on the side of my plate as I’m eating a nice healthy meal. Sometimes I can be seen with a fork in my hand at an open refrigerator door, looking both directions to see if I’m being spotted before dipping deep into this jar for a forkful.