One way of optimizing the bacteria in your gut is by adding fermented foods to your wholesome diet.

There are a lot of fermented foods that you can indulge in, such as kefir, tempeh, kimchi, and miso. You can also easily make fermented vegetables at home.

One of my personal favorites is sauerkraut, which is rich in beneficial bacteria and at the same time tastes so good. So if you love cabbage, this raw sauerkraut recipe is a must-try.

Ingredients

    1 whole green cabbage
    1 tablespoon grated fresh ginger
    2 carrots, grated
    Celery juice
    Starter culture

Procedure:

1. Grate, shred, or slice the cabbage thinly, except for the outer leaves (set them aside). Shred the carrots and ginger, and add to the cabbage.

2. Mix the starter culture in the celery juice, making sure it’s completely dissolved. Add the juice to your vegetables, spreading it out evenly.

3. Put as much as sauerkraut in a ceramic pot or glass container as you can.

4. Get a masher, and mash the vegetables down. This will release more juices in your sauerkraut and eliminate any air pockets.

5. Place a cabbage leaf on top of your sauerkraut, and tuck it down the sides. Cover the jar with the lid loosely (Fermentation produces carbon dioxide, which will expand the jar).

6. Store the container in a place with a controlled temperature, like a cooler, for 5 to 7 days. On the seventh day, transfer the sauerkraut to the refrigerator.