A few years ago I found out I had a Vitamin B deficiency, related to a diagnosis of the MTHFR gene and Tiffany, the co-creator of the Cooking for Fertility DVD, came over and taught me how to make two fermented foods: sauerkraut (check out the how to make sauerkraut video we filmed together above) and coconut water. Instantly my cheeks became more rosy and I felt vitalized. Since then fermented foods have become my go-to staple whenever I need an energy boost.

Sauerkraut and other fermented foods have incredible health benefits, from helping to build B12 and strengthening digestion. Paul Pitchford, author of Healing with Whole Foods believes “saltless sauerkraut is an excellent food for regenerating the intestines. It harmonizes the digestion by balancing the secretions of the stomach, helps in the formation of enzymes and vitamins, strengthens the function of the pancreas, and improves the digestion of fats. Raw, saltless sauerkraut also helps maintain the acid-alkaline balance of the body, strengthens the nerves and the immune system, and stimulates blood formation”.

2 heads purple cabbage
1 tablespoon wakame
½ tablespoon cumin

Remove two leaves from the cabbage and thinly chop the rest. Mix cabbage with dulse and cumin in a large bowl for at least 5 minutes and transfer to a glass jar. Fill the container with the cabbage mixture, using a wooden mallet to compact leaves. Once filled, cover with the entire leaf, and place in a cool, dark area for at least seven days and up to 3 weeks.