Foods rich in probiotics are incredible for promoting your beauty, clearing skin problems and increasing energy. They help to promote optimal digestion and cleanse our bodies of any acidic waste. Probiotics mean ‘healthy bacteria’ that work to balance any harmful bacteria in your body.
In my Glow from Within Programme, I spend two weeks with my clients focusing in on their digestion and making sure it is all in balance. It is often a subject that is totally overlooked yet is one of the most important things we need to get right straight away. If your digestion is ‘off’ then achieving your goals will be 100x more difficult.
Our skin is our largest organ and every day we are being exposed to artificial chemicals through nearly everything that surrounds us! These harmful bacterias can infiltrate our bodies and cause issues such as acne, dermatitis, fatigue, unwanted weight gain…you name it! Essentially probiotics are incredible for balancing out the bad bacteria and keeping them in check and also help to improve our vitamin and mineral absorption.
An incredible way to increase your probiotic consumption is through home-made raw sauerkraut! Now I have to say, making my own sauerkraut has taken a while and I have had many attempts where it has just gone plain wrong. So if you make this first time and it doesn’t go quite to plan, then try again and eventually you will get the knack of it! Storing the cabbage in an airtight container for a few days creates the perfect environment for its lactobacilli and enzymes to flourish into a probiotic rich food.
Prep: 10-12 minutes
Once prepped, leave for 6 days in a dark cupboard!
1x shredded organic green cabbage
Handful of the outer layer of the cabbage leaves
2-3 tbsp pure sea salt or kosher salt
1-2 airtight jars
1 mixing bowl
Firstly MAKE SURE you sterilise your jar with hot water and leave until fully to dried.
Remove the outer layers of the cabbage, wash and leave until dry (these will be needed at the end).
Wash the rest of the cabbage and leave until dry. Once dried, chop up and shred (best to pop it into a food processor to make really fine pieces).
Pop in the shredded cabbage in a bowl, 1/3 at a time, and mix in with the salt. With clean hands, massage the salt fully into the cabbage.
Add in 2 tbsp of the cabbage at a time into your airtight jar. Make sure each time you press it down with a wooden spoon to release the brine and to ensure their is no air for mould to grow (super important). Take time with this part!
Once all the cabbage is in place, layer the outer layers of the cabbage leaves on top to stop any air getting through to allow for fermentation. Seal the jar VERY WELL. It needs to be airtight!
Leave in a dark cupboard for 6 days.
Once ready, remove the outer cabbage leaves, place into the fridge and enjoy!