HOW TO : sauerkraut

days like these it's almost possible to believe that spring is around the corner. almost.i don't know about you, but i always get inspired to do a spring cleaning around this time of year. and one great way to clean out some crap from your tummy is by adding tons of healthy probiotics to crowd out those nasty bugs who make you ill. probiotics are brilliant if you easily get swollen, since it aids digestion.one of my fav ways to get probiotics is by making my own sauerkraut. it's so easy, and crazily cheap. i have some with my lunch everyday. and just look how pretty it is !https://www.youtube.com/watch?v=uzY-MX3D_Nwsauerkraut basic recipe:1/2 of a small white cabbage1/2 of a red cabbage1 1/2 tbsp saltwaterflavour suggestion:1/2 tsp white peppercorn1/2 tsp sichuan peppercorn2 cloves of garlic, mincedinstructions:- wash your hands and utensils thoroughly- shred the cabbage as finely as possible and place in a large bowl- sprinkle the cabbage with the salt and massage thoroughly, for about 5 mins. the volume of the cabbage should lessen to about half- let the cabbage sit in room temperature for about 1 hour- grind the peppercorns in a mortar and add them and the garlic to the bowl (if using this flavour suggestion). massage for another 5 mins, until the cabbage feels soft and you've got a substantial amount of liquid at the bottom of the bowl- pour the cabbage mix into one large, or several smaller, glass jars. make sure the jars are super clean ! if the liquid of the cabbage mix isn't enough to completely cover the cabbage, add more clean cold water- place the jars with the lid very loosely fastened (so that the jars won't explode from the gas that will be produced yikes) in room temperature for about 7 days. smell the sauerkraut before eating, it should smell sour, not dank. and make sure no mold has developed. keep refrigerated, with a little luck (and by not contaminating it !) it'll stay fresh for months~notes~you can just as easily use only white or only purple cabbage of course. i just like this colour combo. also, you can flavour the sauerkraut with just about anything ! other suggestions: cumin, juniper, ginger, cayenne pepper, bay leaves, or mustard seeds. go crazy !i'm gonna make a mustard batch next time ^^hope you guys like this tutorial. let me know if there are any other recipes you want me to make a video on !and happy sunny sundaylove // jenny- - -outfit: MIND THE MUSTARDmusic - "a song" by josh woodward. free download: http://joshwoodward.com/song/ASong