Nourishmeorganics

Until last Christmas, I hardly remember ever having heard of Masontop Jars. One fine morning my wife, Jenny came in with one of these jars saying, “Honey! I’m thinking about making some fermented Cranberry Sauerkraut for this Christmas.” I always knew you get Cranberry Sauerkraut in stores, but I really wanted to know how it’s made at home. Here’s what I got to Know: Ingredients: 1. A cabbage head which is finely chopped 2. One Packet of properly portioned Sauer Salt. 3. One apple that is cored and then finely chopped 4. Half a cup of dried Cranberries (note: save one-fourth for the fermentation) 5. One orange that is juiced and has pulp included in it. Tools Required: 1. Two quart-sized Masontop Jars with wide mouths 2. Two wide mouth tough bands. 3. One Pickle-packer 4. Two Pickle-pebbles 5. Two Masontops Pickle Pipes 6. Kefirko with juicer Steps To Make Cranberry Sauerkraut 1. Firstly, The shredded or finely chopped cabbage is put in a big bowl and ...

The bacteria present on the vegetable begin breaking down the starches and sugar present on the fermented vegetables. It produces lactic acid which efficiently halts the growth of bad bacteria so the vegetable is preserved and not rotted. Benefits of eating fermented vegetables Make the vegetables more digestible The fermented products are easier to digest because the bacteria predigest the vegetables. Fermentation may be helpful for you if you have trouble digesting raw vegetables. Fermented vegetables have more nutrients The bacteria in fermented vegetables produce more nutrients and vitamins as they efficiently digest the sugars and starch. The fermented product particularly produces vitamin K2 and vitamin B. Promotes growth of healthy bacteria in the gut The process of fermentation helps healthy bacteria already present in the gut to proliferate, which would lead to better gut health. Helps keep your immune system healthy It is essential to understand that n...