The Best Homemade Sauerkraut Without Vinegar - (P)(A)(C)(K)

In this article I want to share with you how to make the very best probiotic possible, with your own hands, at home and for very little money.

What are probiotics? They are live microorganisms, which help gut flora to restore or improve. If you like taking probiotics, you probably know how much it can cost and how many different options are available on the market. I would like to share with you the recipe of something that can beat even the very best probiotic product you can find in stores.


I am talking about homemade sauerkraut. Lab tests showed that in a 4-6 ounce serving of the fermented cabbage there were literally ten trillion bacteria. It means that two ounces of the sauerkraut has more probiotics than an entire bottle of 100 probiotic capsules. It is really important the way it is made though. It has to be homemade. Sauerkraut you buy in stores is a totally different story and doesn't have the same nutrition value.

Here is the correct way to do it: 1 large or 2 smaller white cabbages - about 5 lbs total Better use organic as it produces more juice and a better quality of sauerkraut. 1 TBSP sea salt 1 medium size carrot 1 teaspoon of sugar (Bacteria love sugar and it helps it grow more. You don't have to add sugar if you prefer. It's not essential.)

Cut cabbage finely, shred carrots. Toss cabbage, carrots, sugar and salt together in a large mixing bowl, and let it sit about five minutes, or until the cabbage begins to soften and release a little liquid. Then squeeze the cabbage with your hands to further break up those thin shreds of vegetable and release more juice. Then transfer everything into a glass container or a jar, and pack it with your hands as tightly as you can. Loosely cover it with a lid and let it sit undisturbed at room temperature for several days. You can taste it in 4-5 days. If it's sour enough and feels ready, you can close it tightly and put it into refrigerator.

Eat this each day. About 2 ounces is enough, just a few spoons full. I eat it almost every day. Sauerkraut like this will last for up to a year in your refrigerator. It will not go bad. Instead it will produce more and more probiotics in itself.