Make A Natural Probiotic

Sauerkraut, or fermented cabbage, is an excellent natural probiotic – and the one thing you need to turn cabbage into sauerkraut is, you guessed it, salt!

It is actually really easy to make. All you have to do is take a head of cabbage and carefully cut the core out. Then sprinkle a tablespoon of salt into the hole and store it in a container with enough water to submerge it. The salt mixes with the natural juices from the cabbage and causes fermentation. You can leave this at room temperature for anywhere from 1 to 6 months, according to how funky you like it. Then simply shred the cabbage and store it in mason jars.