Homemade kraut, with organic cabbage and organic mixed veggies. I like to sometimes add pineapple but forgot this time.
I added some cayenne to spice it up. Of course, several tablespoons of Real Salt.
Bay leaves help keep it crunchy.
I innoculated with water kefir and filled up with filtered non-chlorinated water to the top.
Crushed and covered with a plate to keep down the juices. After about 5 or 6 days, I cleaned off the gunk on top and threw it out.
I jarred the rest for 3 1/2 quarts of kraut. It should last me several months. Great deal for only about $5.
Kraut provides digestive enzymes and probiotics, along with minerals and probably vitamin C.
I found some probiotic sour cream at Natural Grocer and used it as my innoculant along with some Grazier's grass fed yogurt.
I use Kalona Supernatural non-homogenized milk and cream and sometimes I like to add goat milk.
I put the mix in my Eurocuisine and culture for 30 hours. It came out very mild and creamy delicious.
Organic nuts from Natural Grocer. They have a great selection.
Soaked overnight, rinsed well and then allowed to dry. I put them on the stove top in a cast iron pan on very low to help dehydrate them.
Watch out for mold developing if they are still too moist as happened to me with some apricot kernels!
"A low concentration of this species in your gut could indicate a thin mucous layer, thereby resulting in a weakened gut barrier function, besides increased translocation of bacterial toxins. Patients suffering from Inflammatory Bowel Disease (IBD), obesity and Type II diabetes (T2D) tend to have lower concentrations of A. muciniphila . Its concentration is also known to decrease with age."
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