Home fermented veggie medley sauerkraut provides excellent probiotics to keep digestive systems healthy and balanced, enhance optimal nutrient absorption in the body, provide a variety of vegetables.
Eating fermented veggies and foods through pregnancy helps to prevent Group B Strep in pregnancy (which if a mother tests positive for, she is then usually required to take antibiotics during labor). When mothers eat healthy balanced probiotic foods during pregnancy and breastfeeding it enhances our digestion and keeps our bacteria in balance, so that our babies have healthy guts for their lives too!
Fermented foods in pregnancy may help prevent or stave off morning sickness or nausea and satisfies that common pregnancy craving for pickles (where were traditionally fermented).
The picture above shows Glowing Goddess Kraut on the left and Spicy Goddess Kraut on the right.
Both are delicious and awesomely pink!
Glowing Goddess Kraut:
- Organic red cabbage
- Organic green cabbage
- Salt
- Spring Water
Reserve the large outer leaves of the cabbage. Chop or grate your cabbages fine. Mix together green and red cabbage shreds in a large bowl, sprinkle lavishly with sea salt or pickling salt (not table salt). Press down in the bowl with a heavy object (I use the bottom of a mug or a jar) or massage the veggies until they start to break down and release the juices. Pack cabbage into a large mason jar, cover with outer cabbage leaf, and hold down with a large washed stone that fits into the jar mouth. If the cabbage at the top is not covered with liquid, than add a brine of salt water made with salt and spring water to top the veggies with an inch of liquid. Cover with a cloth and keep in a warm kitchen in the winter, or a cool cupboard in the hot summer, and check each day. Press the stone and veggies down from the top each day. Ferment for 3 to 5 days depending on temperature. Check the taste toward the ends until you like it. Then enjoy and store in the refrigerator.
Spicy Goddess Kraut:
- Organic red cabbage
- Organic green cabbage
- Daikon root, grated
- Two carrots, grated
- One beet, grated
- One jalapeno pepper, sliced
- Chili powder
- Salt
- Spring Water
Make the same way as the above recipe, but include the extra veggies and spices. So delicious and spicy! Plus hot pink because of the red cabbage and beet! I love this!
Did you eat fermented foods during your pregnancy or do you now? Let me know what you think and what your favorite fermented foods for mamas are in the comments below.
Blessings,
Nourishing the Breastfeeding Mama - Part One &
Nourishing the Breastfeeding Mama - Part Two


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