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Herbalist Rachelle Robinett (founder of NYC cafe Supernatural) is tackling the huge topic of gut health on today’s episode of Plant-Based. Using a red cabbage sauerkraut recipe as an example, she’s sharing all the benefits of fermentation and fermented foods — specifically for your gut. Not only does fermentation bring forth the goodness of probiotics, fermentation also makes foods easier to digest and easier for us to reap the nutritional benefits. Learn about the magic of fermentation and try the sauerkraut recipe yourself!

Recipe (makes 4x jars of sauerkraut — in the video we just made one)

1 red cabbage
1 tbsp sea salt
4 cups water
1 tsp of add-in: fennel seeds, chamomile, lemon balm, caraway seeds, etc.

Chop cabbage into fine slices (think coleslaw). Add sea salt and massage for a few minutes, until the cabbage brightens in color. Add your herbal mix-ins and mix with hands some more. Pack into clean glass jars and cover with water, completely submerging the cabbage. Pack the cabbage down so there are no air bubbles and the cabbage is covered with water in each jar. Cover jars with lids loosely. Set on plates and have sit in room temperature for 3 days, checking each day to make sure cabbage stays submerged. Once it has a clean and lightly sour smell, put in the refrigerator and let the flavors develop for another few days. Enjoy with whatever foods you like!

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