Maybe this is TMI but it might help people, so I want to share. My post-COVID gut issues have been cured decisively within a day by means of Russian-style pickled cabbage. Nothing else – probiotics, kombucha, kefir – had any impact.
Here’s how you make it at home. Put two heads of cabbage in the refrigerator for a few hours (or in the freezer for 30 minutes). Shred the cabbage, add some shredded carrots. You can also add some cranberries or yellow apples but it’s unnecessary.
Put 1 tablespoon of coarse salt per each kilo of cabbage in a saucer. Start transferring the shredded cabbage into a pot in small portions, adding salt, and kneading the cabbage with your hands until it starts releasing juice. Do that until you transfer all of the cabbage, carrots, and cranberries into the pot. You can add some bay leaf and black peppercorns but it’s not a must. The only things you can’t do without are cabbages and salt. Everything else is optional.
Now you need to apply significant pressure to the cabbage and leave it in a warm place (not a fridge!). It will need a couple of days to ferment. A couple of times a day, remove the weight and poke the cabbage with a wooden spoon or a stick.
After it ferments, keep it in the fridge. Easy, cheap, and very healthy. We eat it as garnish, put it in salads and soups.
Clarissa's Blog 
Leave a comment