What is Sauerkraut?
Sauerkraut is a type of fermented cabbage with major health benefits. Cabbage is usually the main ingredient because the leaves contain high amounts of naturally occurring cultures that help it to ferment.
The original version of sauerkraut, or types of cultured cabbage, are thought to have originated in the North of China, as far back as 200 B.C. The idea of culturing vegetables originated as a way to preserve food before refrigeration became an option
The fermentation process
Fermentation starts when yeast and bacteria that are naturally present on the cabbage, your hands and in the air come into contact with the sugars in the cabbage.
Raw sauerkraut is packed with enzymes and probiotics. Both of which are hugely beneficial to our digestive process.There is an incredibly diverse array of beneficial bacteria found in cultured krauts and they are known to increase in volume the longer they ferment.
The fermentation process involved in making sauerkraut creates an acidic environment in which these friendly flora can reproduce and proliferate. This is accomplished by transforming the lactose and other sugars in the vegetables to lactic acid, which in turn gives birth to different strains of the bacteria called Lactobacilli, including Leuconostuc, Lactobacillus and Pediococcus.
Why eat fermented foods?
Eating fermented foods will introduce beneficial bacteria into your digestive system and help the balance of bacteria in your digestive system. Probiotics have also been shown to improve immune system health.
Better food absorbtion –
Having the proper balance of gut bacteria and enough digestive enzymes will help you absorb more of the nutrients in the foods you eat.
Easy to make –
Incorporating healthy foods into your diet can get expensive, but not so with fermented foods.
You can make your own at home –
Add in seeds, grains and other vegetables to mix the taste up a little.Hormonal balance – sauerkraut can help to balance estrogen, and it may be helpful with the treatment of many other hormonally-linked health concerns, including: menstrual difficulties and mood imbalances.
5 simple steps to making sauerkraut
Chop or shred cabbage – white or red works. Sprinkle the cabbage with sea salt. Knead it with clean hands, or pound with a potato masher for about 10 minutes, until there is enough liquid on top to cover the cabbage. Load the cabbage into a mason jar, pressing it underneath the liquid. Use a smaller jar to hold the cabbage below the liquid line. Store in the jar for 3-5 days until the liquid shows signs of fermentation. Refridgerate – it’s ready to enjoy!
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• The Brain Food Diet – foods to nourish your grey matter
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• How to eat for your specific body type
• The power of kombucha
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• How Important is calcium in our diets
• Food stories with CNM – natural therapies restored my health
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