Most of us would have had a course of antibiotic at least once in our life time, antibiotics can be life saving, however what that means though, is that by killing those pathogenic bacteria, you would have also wiped out some, if not all the friendly commensal bacteria in your gut, leaving you more vulnerable for opportunist bacteria to set home in your gut and small intestines. In some countries whenever a Doctor prescribe a course of penicillin they will also prescribe a probiotic supplement.
Traditionally, most cultures have their own fermented foods that will naturally contain probiotics or ‘good’ bacteria, today I’m making sauerkraut or pickled cabbage, which is a gut friendly food, all you need are 2 ingredients!
1 head of white or red cabbage, sea salt.
Shred the cabbage as finely as you can, place in a big bowel & sprinkle generously with sea salt, then with clean hands massage the cabbage for a good 10 to 15 minutes, till a lot of liquid is out of the cabbage, in a clean mason jar, place all the cabbage with the water that ran out of it during the massaging process, pressing down every time you put a batch in, you can push it down with a glass full of water so it can weigh it down, till the water covers the top, seal the jar and place in a warm dark place for a week or so, after a week its ready for you to consume as a pickle with any of your foods, once opened to use, keep refrigerated.