Sour cabbage is known as sauerkraut and a favorite food among sailors, with higher doses of vitamin C.
There are many health benefits of this vegetable like:
– preventing heart attack,
It also improves digestion because is rich in fiber and maintain your heart and brain health.
Its fiber content control bad cholesterol levels, reduce the risk of heart diseases, stroke and arteriosclerosis.
Sauerkraut is a powerful probiotic .
The process of souring and natural fermentation of this vegetables creates beneficial bacteria that improves digestion.
If you’re on antibiotics cabbage will increase the amount of good bacteria in the intestinal tract ,are great for your bone health and can prevent the development of osteoporosis.
It contains vitamin K, which is vital for your bones, they make sure that you include sauerkraut and your diet as soon as you can!
According to a study, sauerkraut stimulate weight loss especially in the belly area so by consuming fermented foods you will boost your metabolism and the results of the study showed that eating sauerkraut regularly can affect obesity, lipid metabolism and inflammatory processes in the body.
Sauerkraut is a powerful anti-cancer agent thanks to this three ingredients:
– this substance helps activate the natural antioxidant enzymes in the body; Isothiocyanate – a compound with a powerful anti-cancer properties;
– they protect your arteries from taking damage.
Make your own sauerkraut at home The store bought sauerkraut had been heated to the point of elimination of good bacteria due to the canning process, but you can prepare this fermented food easily at your home.
Here’s how to do it:
– few bigger cabbages
-2 tablespoons of unrefined sea salt.
How to make it:
The fermentation process is 1-6 months and the serving should be enough for one gallon.
-the core cabbages – use a food processor for this step.
-Toss the cabbage in a bowl ,mix it with the salt.
-Work the cabbage with your hands and brake the cellular structure.
Don’t worry if you do not have one just pack the cabbage into a tight glass jar, pounding it with a wooden spoon. Continue pounding until the cabbage is covered with its own juice.
The solid material is put into liquid for any fermentation process and must stay below it in order to avoid contamination from the air, yeast or molds.
Cover the jar lightly and let the cabbage ferment on room temperature for up to 6 months.
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