Sauerkraut is a food both therapeutic and savoury. It’s the richest food in lactobacillus among all lacto-fermented food, so it’s an essential aliment when the gut flora is weak and unbalanced. Furthermore, all vitamins and minerals are even higher than cooked or raw cabbage. It has even more properties, as you can read in this article. But it’s also delicious as garnish in salads, soup or sausages.
There are several recipes to do sauerkraut, I’ve learned it from GAPS diet (Cooking With GAPS DVD).

The process of lacto-fermentation is the conversion of food sugars into lactic acid. All kind of food can be lacto-fermented: vegetables, fruits, cereals, milk, meat, fish, etc.. Through this process, food gains many virtues:

The process of lacto-fermentation is the conversion of food sugars into lactic acid. All kind of food can be lacto-fermented: vegetables, fruits, cereals, milk, meat, fish, etc.. Through this process, food gains many virtues:

Yogurt and kefir are probiotic foods, therapeutic foods rich in lactobacilli that help the development of a healthy intestinal flora. But commercial yogurts have appreciable amount of lactose, for this reason it is not suitable for people with milk intolerance. But the homemade yogurt does not contain lactose  if the fermentation is well done and casein is pre-digested, so you can enjoy the milk. The condition is that milk should be both organic and raw!



 

To make this cheesecake cashews nuts are used instead of cheese cream. I also used honey instead of syrup to make it suitable for the GAPS diet. Served quite cold, it is a delight for summer days.
I’ve been inspired by the recipe blog “Penniless Parenting”

gluten-free, dairy-free, eggs-free, Full GAPS diet, raw