Sauerkraut is another name for sour cabbage. This vegetable has numerous health benefits, most of them scientifically proven. This vegetable improves digestion and most importantly it can prevent heart attack, cancer and stroke.
Sauerkraut is Rich in Vitamin C
In the past, sailors used to carry sauerkraut with them everywhere they went since this vegetable is rich in vitamin C. It effectively treated scurvy, which is caused by Vitamin C deficiency.
Sauerkraut Is a Probiotic
The process of souring creates the probiotics benefits. Natural fermentation of vegetables provides good bacteria to the digestive system. It is recommended to take sauerkraut after taking antibiotics. This restores healthy bacteria in your intestines.
Prevents Cancer
Sauerkraut is one of the top foods for cancer prevention. This is due to its ingredients. The three most powerful are:
Flavonoids- they protect the arteries from narrowing down and against damage
Glucosinolate- it activates the natural antioxidant enzymes in the body.
Isothiocyanate- this vegetable is high in isothiocynate, which has a potent anti-cancer properties.
Stronger and Healthier Heart
Sauerkraut is rich in fiber, which improves digestion. It also improves the heart and brain health. Some of the other health benefits of the fiber are:
Reduces the risk of arteriosclerosis
Reduces the risk of a stroke or a heart attack
Controls the bad cholesterol levels
Sour Cabbage for Stronger Bones
This vegetable is rich in minerals which are useful for the health of the bones. These minerals prevent osteoporosis. The content of vitamin K helps in keeping the bones healthier. This vitamin helps to regulate the production of proteins, which are necessary for maintaining bones mineralization.
Sauerkraut Promotes Weight Loss
Eating fermented food such as sauerkraut promotes weight loss. Eating fermented food positively affects the metabolism. According to a certain study, cabbage fermentation affects the inflammatory process, lipid metabolism, and obesity in a particular way.
How to Make Sauerkraut at Home
Most of the sauerkraut which is sold in the stores has been heated to a point in which all the beneficial bacteria has been killed off. However, it is very easy to make your own homemade sauerkraut. It is also cheaper.
Basic Sauerkraut
Serves: 1 gallon
Preparation time: 20 minutes
Fermentation time: 1 to 6 months
Ingredients:
2 tablespoons of unrefined sea salt
A few large, green cabbages
Instructions:
Core the cabbages and shred the remains. A food processor will do the job.
Put the salt and the cabbages in a large bowl together. Knead them with your hands and break the cellular structure of the cabbage.
The cabbage will start to release juices and will become limp. When this happens, you will have to pack it into a vegetable fermenter or sauerkraut crock as tightly as possible. If you are not in a possession of one, use a large glass jar to pack it. Pound with a wooden spoon.
Keep pounding till the cabbage is submerged in liquid. This is vital since the key to food fermentation is that in need to be below the liquid. If the ferments are exposed to air, the chances of them to become contaminated by molds, yeast and stray microbes is increased.
Cover it loosely and put it on a room temperature so it can begin the fermentation process. It can take for 1 to 6 months. It depends on your taste.
Test it every couple of days. When it is to your liking, store it in the fridge where it can remain for 6 months at the minimum.
Source: familylifegoals.com
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