[ ::: ♥Keep_Mailing♥ ::: ]™ Fight Fat and Inflammation with This Sauerkraut Recipe...

Fight Fat and Inflammation with This Sauerkraut Recipe! Let's face it, there are two types of people in this world: those who love and those who despise sauerkraut. While it definitely isn't one of the most popular foods out there, it's definitely one of the healthiest. Sauerkraut, along with other types of fermented foods, has many health benefits. Therefore, if you're looking for a great way to improve the way you eat, adding sauerkraut to your meals at dinner time might just be your answer.   One health benefit is that it's great for your digestive system. It's a probiotic, which means that it's packed with all the good bacteria that your digestive tract requires. These good bacteria include Lactobacilli and Bifidobacteria - both of which help break down lactose, sugars, and starches which ultimately helps aid digestion. However, the benefits are not all stomach-related. Sauerkraut can improve skin conditions, oral health, and vaginal health. Furthermore, it can also prevent allergies as well as help maintain a healthy immune system. If this isn't enough, it can also help with weight loss. Whether you are a long-time lover of sauerkraut, or whether you'd like to try it for the first time, below is just the recipe for you. This recipe will give you one gallon of sauerkraut. Ingredients: 5 lbs shredded cabbage 2 tbsp. sea salt or pickling salt 1 tbsp. caraway seeds 1 onion quartered Method:   1. Mix all of the ingredients, apart from the onion, in a large bowl and let it stand for 10 minutes. 2. Pack the cabbage mixture into a large glass food container. Place the quartered onion on top to weigh the cabbage down. 3. Cover the container with a paper towel and secure it using a rubber band. Store in a cool spot and leave overnight.   4. The following day, check the container to ensure that the sauerkraut is completely submerged in liquid. Then, every other day for the next 2 weeks, check in the same way. A layer of scum might appear on top of the sauerkraut - skim this layer if needed. 5. After a period of at least 4 weeks, the sauerkraut will be ready. It can be stored in the fridge for up to 6 months.

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