Health benefits of sauerkraut
Sauerkraut is known as healthy food for many years and was especially consumed by sailors because sauerkraut is rich in vitamin C. This food protected them from scurvy, a disease caused by vitamin C deficiency.
Sauerkraut – a powerful probiotic
Due to the sourcing process, sauerkraut has probiotic properties. Natural fermentation of vegetables creates beneficial bacteria which can improve your digestion. Sauerkraut is recommended if you’re on antibiotics in order to increase the number of good bacteria in the intestinal tract.
Protects against cancer
Sauerkraut is proven to have anti-cancer properties due to the following three ingredients:
Isothiocyanate – a compound with powerful anti-cancer properties;
Flavonoids – they protect your arteries.
Glucosinolate –activates the natural antioxidant enzymes in the body;
Healthier and stronger heart
Sauerkraut is high in fibers, which improve digestion, and promote brain and heart health. Because of the fiber, it also reduces your bad cholesterol level, protects against stroke, heart attack and arteriosclerosis.
Sauerkraut for stronger bones
Sauerkraut is rich in minerals which promote bone health and prevent the development of osteoporosis. It contains vitamin K, which is vital for your bones, so make sure that you include sauerkraut in your diet as soon as you can!
Sauerkraut for weight loss
Due to many studies, it is also proven that sauerkraut helps in the weight loss process, especially in the abdominal area. Fermented foods accelerate the metabolism so by consuming sauerkraut you can maintain proper weight, lipid metabolism and protect yourself from inflammations.
Make your own sauerkraut at home
The store bought sauerkraut had been heated to the point of elimination of good bacteria due to the canning process, but you can prepare this fermented food easily at your home. Here’s how to do it:
Ingredients
– A few bigger cabbages
– 2 tablespoons of unrefined sea salt
The fermentation process usually lasts from 1-6 months.
The first step is to core the cabbages and you can do it with the help of food processor. Place the cabbage in a bowl and sprinkle it with salt. Use your hands to massage the cabbage to work the salt in and help break down the cellular walls. The cabbage will become soft and release juice into the bowl. Then place the cabbage in ceramic crock specifically made for fermenting. But if you don’t have one, just place the cabbage in a glass jar and use your fist to pack cabbage down.
Continue to press the cabbage until it is covered with brine as the brine protects the cabbage from a mold. Cover the jar and keep the jar at room temperature so the cabbage could be fermented up to 6 months.
You should check the sauerkraut every couple of days. When you think is ready, store it in the fridge for up to 6 months. Remove the scum from the top previously. And that’s it! You can enjoy in consuming sauerkraut!