Let's talk about my number 1 health tip to starve off winter colds, flus and gastro bugs. Eat more fermented foods, especially sauerkraut!
Eating more sauerkraut during the cold winter months is a sure fire way to reduce your risk of the common colds and flus, as well as the gastro bugs that are lurking around the Illawarra at the moment as it has a super beneficial effect on the health of your digestive tract — and therefore the rest of your body too.
Did you know that over 85% of your immune system actually lives within your gut and is run by bacterial organisms aka “your gut’s bugs” that live within your intestinal flora. These bugs are your first line of defence against various harmful bacteria or toxins that enter your body. Eating fermented veggies are a super way to boost your inner 'army' to help you fight off any nasty bugs that might find there way to you this season.
Oh, and did I mention how delicious fermented vegetables are too?
Here's a basic 'wild ferment' method you can use to start making your own delicious sauerkraut at home so you too can ramp up your health and wellness this winter.
1 green cabbage
3 tbsp Celtic salt or Himalayan salt
2 cups filtered water
2 garlic cloves, thinly sliced
2 litre glass jar with airtight seal
Clean the jar, mixing bowls and hands well before starting.
Discard all but one of the wilted, limp outer leaves of the cabbage and then thinly slice the cabbage and garlic using a knife, mandolin or food processor and place into a large mixing bowl.
Dissolve salt in 2 cups of filtered water and pour over the top of the cabbage.
Allow to sit for 5-10 minutes to soak, before you launch in with your hands to 'massage' the cabbage firmly. Gradually the cabbage will become limp (after around 5 minutes of squeezing).
Pack the wilted cabbage into your glass jar, pressing down firmly as you go to remove any air bubbles.
Top the cabbage with the wilted cabbage leaf you saved from earlier and tamp down against it to ensure all of the cabbage is covered in the liquid brine.
Seal the jar and leave on the bench (at room temperature) for 10-14 days. Every couple of days be sure to 'burp' the jar by opening the lid slightly to release the gas that builds up during the fermentation process. Once fermented, store in the fridge for up to 6 months.
Interested in learning more about how you can optimise your gut health? Join Stephanie on Saturday, August 26, at 12noon, at Thirroul Community Centre for a jam packed 2 hours of empowerment on how you can reclaim you gut health. Tickets available online - facebook\lifewellnessco.