Probiotic Sauerkraut Loaded with Vitamin C - #SauerKrautSaves

Get your Vitamin C
In the three centuries prior to 1800, it has been estimated that scurvy killed at least two million sailors. It was characterized by rotting gums, fetid breath, swelling limbs, malaise and hemorrhaging.  Naturally fermented sauerkraut is filled with vitamin C.  The fermenting process produces it naturally

Unpasteurized sauerkraut is the best probiotic in the world.  For your own health, it’s important to make and eat your own sauerkraut, and it's easy to do.  Most store bought sauerkraut is pasteurized, so there is nothing living in the jar.  You want good living bacteria in your belly, and probiotic/prebiotic sauerkraut is the best source.  Think of sauerkraut as needed fodder for the healthy workhorse bacteria in your alimentary canal.



Chop a head of cabbage into fine pieces, and put them into a wide-mouth glass gallon jar.  Set this jar onto a plate or into a wide bowl.  Add water almost to the brim.  Set a glass tumbler filled with water inside the mouth of the jar to keep the sauerkraut submerged.  The glass should stick up out of the jar about an inch.  Let a little water from within the jar run over the edge and onto the plate or bowl. 

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24 hours later pour the sauerkraut water down the sink with your hand over the mouth of the jar to keep the sauerkraut inside.  Refill the jar with water and pour it out again.  You are washing away the gaseous bacteria.   

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Again, fill the jar with water.  Add a level tablespoons of sea salt per quart of water.  Do not use iodized salt; the good bacteria will not grow.  Put a lid on the gallon jar, and shake it to distribute the salt.  Set the jar back onto the plate, remove the lid, and again set the glass tumbler in the mouth of the jar to submerge the sauerkraut.  48 hours later test your sauerkraut.  I do this with a pair of chopsticks.

This sauerkraut can sit on your counter for a month or more.  However, it won't last that long you will love it so much.  7 days is a good time to refrigerate any sauerkraut you have left.  Refrigeration slows the fermentation process.  A good rule of thumb is to refrigerate your sauerkraut when it has the right taste and texture for you.  You can't do this wrong.  Enjoy.

I was conditioned to believe that the only thing safe to eat is dead food in safety sealed packaging from a corporation.  You cannot get poisoned from your sauerkraut.

Fermenting Sauerkraut Produces Vitamin C
The bacteria create vitamin C and certain B vitamins as by-products of their metabolism. They digest parts of the cabbage and as part of their digestion the vitamins are made.  Sauerkraut helped save the lived of many sailors during the golden age of sea exploration.

The healthcare industry has us convinced that we make ourselves sick by worrying, or that we have a nervous disposition.  We don’t get ulcers from worrying; we get ulcers from unhealthy bacterial microbiomes warring with one another.  Experiencing these wars stresses us out.  Clean up the gut bacteria, and the stress goes away on it’s own.
For more on how toxins loop through our systems, and the uptake of bile with toxins.  Please check out the comments section as well.

Also see

Sulfur and your Skin

Autism, Ears, Smells, Sulfur, Testosterone, and Vaccines

Acute vs Chronic Mercury Poisoning

Mercury Ping Pong


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I recommend products that are natural to our well-being, and only ones that can be found in the grocery or health food store.  Everything I recommend I do myself.  Everything I do is on my website, and everyone can use my site to get back to feeling great, naturally.  However, some people can be very deep in the woods, allergic to just about everything, while suffering from chronic pain and inflammation.  Helping people naturally, takes time, patience, attention to detail, and experience.

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