Sauerkraut is one of the rare, if not the only natural foods that the man managed to improve, that is, to increase her nutritive properties through the process of fermentation. The fortunes of potassium, iron, magnesium, sulfur, and copper make s
Why is it good to eat sauerkraut?
Sauerkraut through the process of acidification (fermentation) creates extremely active cobalamin (vitamin B12), which can only be found exclusively in foods of animal origin. For this reason, sauerkraut is an unavoidable food for vegetarians.
Perennial research confirms that the sauerkraut contains a large amount of vitamin C (in 100 grams of sauerkraut there are 50 mg vitamin C). In addition, sauerkraut hides a real fortune from pyridoxine (vitamin B6), without which otherwise proteins would not be used at all. Also, sauerkraut is a rich source of niacin (vitamin B3), which is required for total metabolism, energy and brain metabolism.
The liquid from sauerkraut
It is known that liquid
However, it is little known that juicy sauerkraut juice is not only rich in vitamin C, it is also a healing drink with a wide range of effects. Experiments have shown that with juice of fresh cabbage successfully treats stomach ulcer and inflammation of the colon. Mixed with carrot juice and beet, raspberry is a great drink for those who have
- Improves mood
- Makes the body resistant to stress
- Activates the exchange of substances in the brain
- Helps to create red blood cells
- Stimulates the work of cells and rejuvenates
- Helps strengthen the bones
- It regulates and reduces the amount of fatty substances and cholesterol in the blood
- Strengthens immunity and increases muscle strength
- Contributes to recovery of worn connective tissue
Sauerkraut is a natural probiotic
The acidification (fermentation) process of this vegetable provides probiotic properties. Many beneficial bacteria are involved in the fermentation process that has a beneficial effect on digestion. Therefore, in order to restore intestinal microflora, sauerkraut is particularly recommended for recovery after taking antibiotics.
A simple recipe for sauerkraut
- 20 kg of cabbage
- 1 kg of salt
- 30 liters of water.
- Firstly, clean the cabbage, and with a sharp knife slice off the middle part, that is, the part that extends from the root to the inside of the cabbage.
- Fill the salt in the curved portion of each cabbage, and then arrange them one by one in a pure (plastic) barrel.
- Place the water in the larger bowl and add the remaining salt. Stir well the liquid and put it in the barrel where you put the cabbage.
- Put a heavy stone with a plate shape, pressing the cabbages down.
- Transfer the fluid on the third day, and then do it every two days. This means that you need to take the salt water from the barrel to mix the salt and then return the same liquid again.
- Then leave the cabbage to sour. After about 2 weeks, the sauerkraut is ready for use.