The 2-ingredient homemade sauerkraut recipe that fights fat and inflammation!

Our choice of what food we eat is very important for how we feel afterwards. Some foods may leave us feeling tired and groggy while others will boost our energy. With the consumption of fermented foods there’s no need of worrying about such thing. We can be always sure that we will be in better mood and more energetic than before.

Fermented foods encourage the growth of the so called good bacteria that works to break down sugars, lactose and starches in food. Also , fermented foods help to stop bad bacteria such as E coli. Sauerkraut and kimchi, yogurt, raw pickles, kefir, Kombucha and Tempeh are some of the many types of fermented foods.


Putting the ‘Pro’ in Probiotics

Probiotics, or the good bacteria, help the transport of food through the gut, they prevent irritable bowel disease or irritable bowel syndrome, as well as diarrhea.

In our digestive tract, there are hundreds of different bacteria living and breaking down the food we consume, allowing the absorption of nutrients.

From time to time, these good bacteria get destroyed and reduced by antibiotics or some other factor. This is when we need to restore their number and make up for their loss, with the help of probiotics.

Probiotics are not only good for the digestive system, they also prevent and maintain oral as well as vaginal health, they help with some skin conditions like eczema, and protect us from allergies.

Foods rich in probiotics are useful for the immune system, plus they help and speed up the process of weight loss.

You can introduce probiotics to your diet with this simple sauerkraut recipe, which contains only 3 ingredients and it`s super easy for preparation.


Sauerkraut Recipe

Serves: Makes about 1 gallon
Prep Time: 20 minutes active prep
Total Time: 4 weeks


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


1. In a large bowl, mix cabbage with salt and caraway seeds. Let stand for 10 minutes.

2. 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.

3. Put the container in a cool place and leave it overnight. Make sure the cabbage is completely submerged in liquid.

4. Check the sauerkraut every other day. If you notice some scum on the surface, skim it off. Repeat this for the next 2 weeks.

5. After 4 weeks, put the sauerkraut in an airtight container and store it in the fridge. It will last up to 6 months.