Did you know that regular consumption of a certain ingredient that can save you from developing stomach cancer, one of the most lethal forms of malignant diseases?
This ingredient is always on the table – cool in summer and in winter often pickled. If you thought cabbage, not bad!
pickled cabbage, also known as sauerkraut, is an ingredient that is the richest source of vitamin C. The sauerkraut is very nourishing and healing. It has always been valued, especially as a remedy. It is known that the navigator James Cook fed his crew with sauerkraut for the prevention of dangerous diseases.
100 grams of pickled cabbage contains 20 mg of vitamin C and then, vitamin A, folic acid , magnesium, iron, phosphorus, calcium, potassium, sodium and proteins. It is an excellent source of vitamin B12, so it is especially recommended for vegetarians.
pickled cabbage can be sued for the treatment of diabetes, gout, burns and inflammation.
red cabbage is up to 7 times healthier than normal, and its color indicates that it contains anthocyanins.
What makes the cabbage in vinegar fresh different is that it contains probiotic bacteria. pickled cabbage food that is naturally rich in fermented probiotic cultures.
Besides being tasty, pickled cabbage is very healthy. It contains phytonutrients that protect the body against cancer of the stomach.
Here is a list of health benefits of pickled cabbage:
– relieves stress is
– Strengthens the immune system
– rejuvenates and protects the skin from the sun’s rays
– has beneficial actions on organs digestion, stomach and intestines
– Reduce high cholesterol
– Help in the process of formation of red blood cells the blood, which is rich in vitamin B12
– Improved mood
– Help in the process of release of harmful toxins body
– Helps build bones
Method of preparation of pickled cabbage at home
– 15 kg of cabbage
– 0.5 kg of sea salt
– 6 bay leaves
– 1 tablespoon peppercorns
– Several pieces of quince, because of the color yellow
– cumin, anise, grapes or apples (optional)
Method of preparation:
Organize a cabbage row of plastic barrel and then add salt and spices. Continue until all available cabbages spent. Finally, pour water until sprouts are not covered well and finally close the canyon.
First keep at room temperature until cabbage pickled. It is necessary to wait a month until this is done. Move the barrel in a cool place, for example, in the basement.
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