MAKE A NATURAL PROBIOTIC
Did you realize that matured cabbage (sauerkraut) is a magnificent probiotic? It’s likewise extremely simple to make it at home. Here’s the manner by which to do it. To begin with, take a head of cabbage and deliberately cut the center out. Put the center in a safe spot.
Then, pour about a tablespoon of finely ground salt into the opening. It will blend in with the cabbage’s juices and begin to age. Lower the cabbage in water and leave it at room temperature for at any rate one month and as long as a half year. When it suits your preferences, shred the cabbage and store it in bricklayer containers.