Sauerkraut is finely cut cabbage that was fermented using various lactic acid bacteria. It is extremely healthy and can be used to improve digestion and also to prevent heart attacks, strokes and even cancer.
The following are the 7 most important health benefits of sauerkraut:
Probiotic properties
Sauerkraut has probiotic properties because it is made by natural fermentation which provides the digestive system with the beneficial bacteria. So, if you are taking antibiotics, eating sauerkraut during and after the antibiotic therapy will help you restore the healthy bacteria in the intestines.
High vitamin C content
Sauerkraut is very rich in vitamin C. It was used by sailors in the past to prevent scurvy that is caused by the deficiency of this vitamin.
Weight loss
Consuming fermented foods, particularly sauerkraut, aids in the weight loss process by positively affecting the metabolism. Cabbage fermentation can be used to prevent positively, to treat inflammatory processes and lipid metabolism.
Cancer prevention
Sauerkraut contains flavonoids, glucosinolate and isothiocyanate which have very powerful anti-cancer properties. The flavonoids prevent narrowing of the arteries and their damage, the glucosinolate stimulates the natural antioxidant activation in the bodu and the isothiocyanate has strong anti-cancer benefits.
Healthy heart
Another compound found in sauerkraut is fiber. Besides improving digestion and promoting the brain and heart health, the fiber has other health benefits including:
- Lowering the risk of heart attack or stroke
- Lowering the risk of arteriosclerosis
- Reducing bad (LDL) cholesterol levels
Stronger bones
Consuming sauerkraut can also prevent osteoporosis due to the minerals it contains which promote better bone health. The vitamin K is also beneficial for the bones because it controls protein production which is essential for the mineralization of the bones.
Consuming sauerkraut will also improve your health in other ways so you should definitely get more of it. However, most of the sauerkraut in the stores does not contain the beneficial bacteria because they get destroyed during the pasteurization process.
Instead of buying it, prepare sour cabbage at your own home by following the steps below.
Ingredients:
- 2 large, green cabbages
- 2 tablespoons unrefined sea salt
Procedure
The preparation time is 20 minutes, however the fermentation could take anywhere from 1 to 6 months. The ingredients in this recipe are for 1 gallon of sauerkraut.
Take out the cabbage cores and put them away, then shred the rest of them using a food processor. Put the cabbage and the salt in a large bowl and squish them using your hands so that the cellular structure gets broken.
The cabbage will then quickly start releasing juices and it will become limp, so put it in a vegetable fermenter or a sauerkraut crock as fast as you can. You can also use a large glass jar. Using a wooden spoon pound the cabbage down until it is completely covered by the liquid.
During the fermentation process, it is very important for the solid materials to stay below the liquid because that way they are safe from contamination due to molds, yeasts or microbes.
Cover the container loosely and, depending on your preferences, leave it anywhere between 1 to 6 months.
Check the taste from time to time and as soon as you get the one you like store the sauerkraut in the fridge for at least 6 months.