Sauerkraut is sour cabbage. This vegetable has various health benefits, as proven by many studies, including prevention of heart attacks, cancer and strokes. It may also help you improve digestion.
Health benefits of sauerkraut
Sauerkraut was once the favorite food of sailors, who consumed it because it is rich in vitamin C, sauerkraut is an efficient treatment for scurvy – disease that occurs as a result of vitamin C deficiency.
Sauerkraut is a powerful probiotic.
The probiotics contained in sauerkraut are a result of the souring process. The natural fermentation produces beneficial bacteria that can improve digestion. If you are on antibiotics it is recommended to consume sauerkraut since it will increase the number of beneficial bacteria in the intestines.
Sauerkraut has powerful anti-cancer properties as a result of these three ingredients;
Isothiocyanate – a chemical group with strong anti-cancer abilities;
Glucosinolate – these natural components activate the antioxidant enzymes in the organism;
Flavonoids – plant metabolites that protect the arteries from damage.
Stronger and Healthier heart
Sauerkraut contains a lot of fiber which improves digestion and maintains the health of your brain and heart. The content of fiber will also balance out the levels of bad cholesterol, lower the risk of arteriosclerosis, stroke and heart diseases.
Sauerkraut for strong bones
Sauerkraut is rich in minerals which are beneficial for the health of the bones and prevent osteoporosis. It is rich in vitamin K – a mineral that has vital significance for the bones, so be sure to include it in your diet.
Sauerkraut for weight loss
Studies show that sauerkraut stimulates weight loss particularly in the stomach area. Fermented foods boost the metabolism and studies showed that regular consumption of sauerkraut can affect lipid metabolism, inflammatory processes and obesity.
How to make sauerkraut
The commercial sauerkraut is heated up to the point of destruction of the good bacteria because of the process of canning, but you can easily make yourself sauerkraut at home. This is how to do it:
• A couple of cabbages
• Two tbsp unrefined sea salt
The process of fermentation can last 1-6 months and the serving is enough for one gallon.
The first step is to core the cabbages. Place them in a bowl and combine them with the sea salt. Work the cabbages with the hands so you could break them down to cellular structure. They will start to release juices so pack them very tight in the vegetable fermenter. If you don’t have a fermenter, just place them in a jar.
Do this until the cabbage is completely covered with its juice. For every process of fermentation the solid part must be submerged in liquid. The process is anaerobic, therefore the solid food needs to be below, not having any contact with yeast, molds or the air. Close the jar and let it on room temperature for a maximum of six months.
Check out the jar once in a couple of days – once you see it is ready, take the sauerkraut out and keep it in the fridge for a maximum of 6 months.