Sauerkraut or also referred to as sour cabbage is part of the group of fermented or pickled foods. The consumption of this food dates from the Roman Empire.
It originates from China and later on has spread in other countries. Specifically, sauerkraut is raw cabbage that has been fermented.
Foods that are fermented are extremely convenient, since they can stay fresh for a longer period, unlike the raw vegetables. It is used by many cultures as a main or as a side dish.
A lot of people find its taste sour and bitter, but if it is adequately prepared, this food can offer enormous health benefits.
How To Prepare Sauerkraut (Sour Cabbage)!?
Sauerkraut can be easily prepared. You only need raw cabbage and salt, and when the natural sugars are fermented, it actually forms lactic acid that gives the sourness of the sauerkraut.
For best results, use fresh cabbage and sea salt or canning salt.
Step by Step Instructions:
First of all, remove all the damaged leaves from the cabbage and slice it into pieces. But, don’t wash the cabbage as the natural bacteria found in the leaves will be eliminated.
Find glass or ceramic containers to store the sauerkraut.
Then, add salt to the shreds: some people prefer to add 3 tablespoons to 5 pounds of cabbage, but you can do it by your taste.
In addition, the salt helps pull out the water from the cabbage, hardens pectins as well as provides a longer period of storage.
By using your fingers squeeze the cabbage to help it release as much water as possible.
Also, you can use a heavy object to weigh down the cabbage, so that it releases much more water. It is recommended to hold it like that for a longer period.
After several hours, check the container, so if there isn’t enough water to cover the shreds, you should probably add more salt. Just dissolve one teaspoon in a bowl of water and add it to the container.
In order to prevent dust or insect from entering cover the container with something.
Just keep it in a cool place from 4 to 6 weeks and let it ferment. After a while, check the cabbage to see if it tastes good, if not, keep it a little bit longer. Remember, cooler areas do provide better results.
The sauerkraut is ready for consumption! In case you want the fermentation to stop, store the container in a fridge.
Note: During the fermentation process, the sauerkraut is not heated as if heated, it can destroy the useful bacteria.
Incredible Health Benefits of Sauerkraut:
Although we can benefit mostly from raw vegetables, the fact that fermentation is the crucial process for putting sauerkraut into the list of the most powerful health boosters, should not be overlooked.
Namely, during the fermentation process, natural bacteria are produced, which is extremely beneficial for the intestinal flora.
That’s not all, sauerkraut is a potent antioxidant, abundant in vitamin C and some vital minerals.
As a result of the presence of vitamin K, it helps in promoting: skin and vision health, protects from certain cancer types, improves circulation, lowers cholesterol levels, boosts energy levels, strengthens bones, and decreases or completely eliminates inflammation.
Raw cabbage as well as sauerkraut are well-known for their high fiber content that is essential for better digestive health.
Moreover, sauerkraut helps in cases of constipation, prevents cramping and bloating and offers better bowel movement.
If you take care of your digestive system regularly, you will also prevent some serious diseases like gastric ulcer and colon cancer.
It contains iron that increases the body’s energy, blood flow, circulation and improves metabolism. Due to its high levels of iron, sauerkraut can also prevent anemia, and alleviate headaches and fatigue.
Boosts the Immune System:
Sauerkraut is an excellent source of vitamin C, i.e., the key vitamin for improving and boosting the immune system. Bear in mind, sauerkraut can provide you with 35% of the recommended daily dose of vitamin C.
What’s more, the presence of this vitamin has a huge impact on the cell regeneration, white blood cell production and collagen formation, which is an important component for almost every organ.
It can also provide you with almost 23% of the recommended daily dose for vitamin K.
In fact, this vitamin is not so commonly found in vegetables, but it can strengthen bones and prevent osteoporosis by producing a protein that regulates bone mineralization.
Sauerkraut possesses phytonutrient antioxidants that are potent anti-inflammatory agents. The consumption of this food can reduce the pain in any inflamed area.
All the cruciferous vegetables are powerful antioxidants.
Some researches claim that this property can have a great impact on cancerous cells as the potent antioxidants remove free radicals, which are vital in the formation of cancerous cells.
Promotes Vision and Skin Health:
It has been proven that Vitamin A is an extremely useful vitamin when it comes to vision and skin health.
Additionally, sauerkraut do contains vitamin A and few carotenes that are part of the antioxidant group, famous for eliminating free radicals from the system.
Plus, it reduces macular degeneration, cataract formation, blemishes, promotes skin health, slows down the appearance of wrinkles and keeps the skin young and natural.
Promotes Heart Health:
The high fiber content in sauerkraut is also excellent for your heart health. Furthermore, fiber prevents cholesterol from affecting the arteries and blood vessels, thus preventing heart attacks, strokes, atherosclerosis as well as other cardiovascular diseases.
However, in order to take a full advantage of this recipe, consider not frying or overcooking it as in such a way, it may lose some of the crucial nutrients.
Preferably, consume it fresh, and don’t worry if during the fermentation process mold appears.
Once you spot it, remove the mold and enjoy the amazing sauerkraut.
How To Prepare Homemade Sauerkraut (Sour Cabbage) That Eliminates Fat, and Helps in the Treatment of Cancer and Heart Disease!? – Via: http://healthynaturalteam.com/, Source: www.dietoflife.com