Sour cabbage, also known as sauerkraut has numerous health benefits including improving digestion and prevention of cancer, strokes and heart attacks.
The probiotic properties come from the souring process. It is advisable to consume sauerkraut after antibiotic therapy in order to restore the healthy bacteria in your intestines.
Sauerkraut was well known among the pirates, because back then scurvy (vitamin C deficiency) was a common disease while they were on boat and they prevented it by consuming sauerkraut.
It’s been scientifically proven that fermented foods such as sauerkraut helps with weight loss, especially in the waist-hip area. Fermented foods have positive impact on the metabolism, and sour cabbage has shown to be able to treat inflammatory processes, lipid metabolism and prevents obesity.
These are the ingredients that make this food anti-cancer:
- Flavonoids – Sauerkraut contains flavonoids which prevent damage and narrowing of the arteries.
- Glucosinolate – This ingredient of sauerkraut stimulates the activation of the natural antioxidant enzymes in the body.
- Isothiocyanate – This ingredient provides strong anti-cancer benefits.
This food also offers the following advantages:
- Lowering the risk of heart attack or stroke
- Lowering the risk of arteriosclerosis
- Reducing bad (LDL) cholesterol levels
Sauerkraut also contains big amount of minerals that are great for the bone health. But, the sauerkraut you can find on the store shelves lacks a major part of the healthy properties. That’s why it’s best to consume home-made one and this is how to prepare it:
- 2 large, green cabbages
- 2 Tablespoons unrefined sea salt
- Method of preparation:
- Preparation time: 20 minutes
- Serves: 1 gallon
- Fermentation time: approximately 1 – 6 months
Core the cabbages and use a food processor to shred the rest. Then, toss the cabbage and salt together in a large bowl, and “knead” them together with the hands in order to break up its cellular structure. Soon after, the cabbage will start releasing juices and become limp, so you should quickly pack it tightly into a sauerkraut crock or vegetable fermenter. In case you do not have one, you can pack the cabbage in a large glass jar, and use a wooden spoon to pound it down. Continue until it is submersed in liquid. It Is very important for the solid material to be completely under the liquid in order to prevent molding, yeasts or stray microbes from the air. Then, cover it loosely and leave it to ferment, for at least a month, to half a year, depending on your preferences. Check it every couple of days and when it reaches the taste you like, store it in your fridge and keep there for at least half a year. In the case you notice a scum on its top, remove it with a spoon.