Probiotic rich kraut jelly

I am a bit of a nut for ferments and vinegars! It was my #1 pregnancy craving food. Apple cider vinegars, kraut, and kombucha were all I wanted to have the first half of my pregnancy. 

My theory is that my body with all its innate wisdom, was craving the gut healing probiotics and good bacterias to heal after suffering from debilitating Hyperemesis Gravidarum during the first half of my pregnancy.

Recently I found a recipe via nourishingourchildren.org for probiotic jelly and became inspired to make my own take on it.

An ongoing love of kraut + jelly - my childhood favourite, sounds like a pretty delicious idea!

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Ingredients:

-Live saurkraut juice + some extra kraut. I use the bottom 1/4 of the jar

- Organic, grass fed gelatine powder 

-Bush lemons, oranges, grapefruit, or lemons

-Lemon essential oil 

-Filtered water

-Honey to taste

Amounts are flexible depending on how much you want to make, and what brand of gelatine you have. Best to check packet for how much powder you need to add.

I like to use beetroot and red cabbage kraut so the jelly is a deep red colour. Somehow it makes it taste better too :P

Recipe:

1- Heat 4 tablespoons of gelatine powder with 500ml of filtered water, and the juice of 2-3 citrus fruits.

2- Let it cool a little and add half a cup of cool water and a few drops of lemon essential oil.

3-When it has cooled add kraut juice, kraut and honey to taste. Don't have it too warm or it will destroy the probiotics

4-Store in a fridge for a few hours or until jelly becomes solid. 

Enjoy!