sauerkraut or sour cabbage, has numerous health benefits that have been scientifically proven and the most important of them is that it improves digestion and prevents cancer, strokes and heart attacks.
Here are some of the most important properties of sauerkraut:
Due to acidification, sauerkraut has probiotic properties. Natural fermentation offers good bacteria in the digestive system, and it is advised that you eat sauerkraut after antibiotic therapy, in order to restore the healthy bacteria in your intestines.
high in vitamin C
In the old days, sailors constantly had sauerkraut on their cruises because the fact that it is rich in vitamin C, and prevented scurvy which was caused by a deficiency of vitamin C.
One study showed that eating fermented foods such as sauerkraut, is beneficial in the process of weight loss, especially in the area of the waist-hip! Namely, fermented foods positively affect metabolism. In particular, fermentation of cabbage has been shown that treatment of inflammatory processes, lipid metabolism and prevents obesity.
sauerkraut effectively prevents cancer, because of the following ingredients:
flavonoids – sauerkraut contains flavonoids that prevent damage and narrowing of the arteries. Glucosinolates -. This ingredient of sauerkraut stimulates activation of natural antioxidant enzymes in the body
isothiocyanate -. This ingredient provides strong anti-cancer benefits
Promotes heart health
Sauerkraut is high in fiber, which improve digestion, and promote brain health and heart. Fiber also provides other advantages, such as:
sauerkraut is high in minerals that promote bone health and prevent the development of osteoporosis. In addition, vitamin K maintains healthy bones and controls the production of proteins, which are necessary for the maintenance of bone mineralization.
Therefore, it is possible to enjoy numerous health benefits if eating sauerkraut starts. However, due to the laws of food pasteurization and canning process, most sauerkraut can be seen in stores without its beneficial bacteria, as they have been destroyed by heat. Therefore, you should try to consume your own sauerkraut, which is easy to prepare and help you save some money.
And this is how to make their own sauerkraut homemade:
must core cabbage and use a food processor to grind the rest . Then throw the cabbage and salt in a large bowl, and “knead” with hands together in order to break their cellular structure.
As soon as this is done, cabbage release juices will start and become limp, so you should pack up quickly with force a fermenter mud sauerkraut or vegetable.
If you do not have one, you can pack the cabbage in a large glass jar, and use a wooden spoon to beat down. Continue until immersed in a liquid.
Note that this is crucial, since the solid materials should rest below the liquid in the preparation of fermented foods in order to prevent contamination by molds, yeasts or stray microbes from the air.
Finally, cover and let it ferment for at least a month, half a year, depending on your preferences.
should remember to check it every couple of days, and as soon as you have the flavor you like, you should keep in the fridge and keep it there for at least half a year. In case you notice a foam on top, remove it with a spoon.