Sauerkraut Red Cabbage

Sauerkraut made from red cabbage is one of my favorite fermented foods because it’s a vibrant, tangy dish packed with probiotics, which support gut health, digestion, and immune function. Since the gut plays a crucial role in hormone balance, a well-nourished microbiome can help regulate estrogen levels, reduce bloating, and improve mood stability—things every woman can benefit from.

I love making and eating red cabbage sauerkraut because it’s a simple, natural way to enhance digestion and improve overall wellness. As someone passionate about sugar-free and hormone-friendly foods, I appreciate how sauerkraut satisfies cravings for something flavorful while nourishing the body from within and how each ingredient gives so many health benefits like:

1. Purple Cabbage is packed with antioxidants, particularly anthocyanins, which support hormonal balance and reduce inflammation. It’s also rich in fiber, aiding digestion and promoting gut health, which is essential for proper estrogen metabolism.
2. Pink or Coarse Salt provides essential minerals like magnesium and potassium, which help regulate hydration, support adrenal function, and maintain electrolyte balance—crucial for energy levels and hormone regulation.
3. Caraway Seeds contain phytoestrogens that may help balance estrogen levels, along with digestive benefits that reduce bloating and support a healthy gut microbiome. Their anti-inflammatory properties also promote overall reproductive health.
4. Filtered Water helps flush out toxins, supports cellular hydration, and enhances nutrient absorption, all of which are key for maintaining hormonal balance and overall vitality.

Sauerkraut Red Cabbage

Recipe by Glennys MarquezCourse: Uncategorized

Servings

1

servings

Ingredients

• 1 medium purple cabbage

• 1 tablespoon pink or coarse salt

• 1 teaspoon caraway seeds

• Filtered water

Directions

• Remove the first leaf from the cabbage. Cut the cabbage into two parts.
• Using a mandolin, grate or cut the cabbage into very thin julienne strips.
• In a large bowl, add the cabbage and pink salt.
• Using your hands, massage the cabbage very well until it begins to release all its liquids. This process takes a few minutes but is very important. Let it rest for at least 30 minutes so that the liquids release more.
• Meanwhile, sterilize a wide-mouth glass jar (ideally, your hand can fit into the jar).
• After 30 minutes, add the caraway seeds and combine.
• Put the sauerkraut in the glass container and use your fist to push the cabbage (the idea is that the liquid from the cabbage will completely release and cover the cabbage).
• When it is ready, put a ziplock bag in the jar and fill it with water to weigh down the jar.
• Leave the sauerkraut in your pantry for at least 5 days until it ferments.
• Remove the ziploc bag, cover and store in your refrigerator.

Tips

TIPS:

o This fermented product is perfect for adding probiotics to your daily meals.

o You can keep sauerkraut in the refrigerator for 30 days.

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