The following specific recipe comes from Super Nutrition for Babies by Katherine Erlich and Kelly Genzlinger:
Fermented cabbage is extremely nutrient rich, a half cup (71g) offering 30% of the daily value of Vitamin C in just six calories. Additional lactic acid, enzymes, and probiotics make this food a perfect digestive aid. Sauerkraut and sauerkraut juice are remarkable at stimulating adequate stomach acidity, which makes them protective against food allergies.
Ingredients:
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4 cups (360g) finely chopped or grated loosely packed cabbage
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2 tablespoons (28 mL) whey or culture starter
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2 teaspoons Celtic sea salt
Mix the ingredients and then tamp down in a quart-size mason jar.
Fill with water (about 1 cup [235 mL]), leaving at least 1 inch (2.5 cm) to top of the jar.
Seal and allow to remain at room temperature for 3 days; then move to refrigerator storage.
Notes:
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Alternatively, buy unpasteurized sauerkraut, such as Bubbies brand, at the health food store.
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Instead of whey, you can use culture starter
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You can spoon 1/4 teaspoon of the sauerkraut juice to your baby before cooked meals
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If you’re nursing, eating sauerkraut with your meals will help improve your digestion, resulting in less heartburn, more nourishment, and fewer immune responses to foods for both you and your baby
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You can finely cut-up bites of sauerkraut to your baby at 10-12 months