Super Easy Sauerkraut

Super Easy and Super Healthy Sauerkraut 最高の簡単なSauerkraut
Perhaps because it’s often paired with hot dogs, sauerkraut doesn’t have a reputation as an especially healthy food, but that’s been changing in the last few years. One reason is that sauerkraut is a live-culture “probiotic” food.

Fresh sauerkraut contains lactobacilli, beneficial bacteria that improve the functioning of the digestive tract. Probiotic foods such as sauerkraut and yogurt are often recommended for people taking antibiotics, which kill both the beneficial and harmful bacteria in the body. Live-culture foods can help restore the beneficial bacteria.
Sauerkraut also is a good source of fiber and essential nutrients, including iron, vitamin K and vitamin C. In fact, in the 18th century, sailors ate sauerkraut on long voyages to prevent scurvy, a disease caused by vitamin C deficiency.
Another interesting health claim was made last fall by a group of Korean scientists. They reported that feeding an extract of kimchi to 13 chickens with avian flu led to a much lower mortality rate in the birds. More research is needed to support this claim, but the announcement fueled a spike in sauerkraut sales last year. Scientists also are studying cabbage and other vegetables in the brassica family for their potential to prevent breast cancer.

Sauerkraut Recipes
2 large heads of cabbage (about 5 pounds)2 to 3 tbsp noniodized salt
Grate 1 cabbage and place in a crock or plastic bucket. Caraway seedsキャラウェイシード(cumin seeds will work just as well)Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts.