Why Homemade Sauerkraut Could Be Your Secret Weapon Against FAT, Cancer And Heart Disease
Health benefits of sauerkraut
In the past, sauerkraut was a favorite food among sailors, who needed higher doses of vitamin C. It was an effective solution against scurvy, a disease caused by vitamin C deficiency.
Sauerkraut – a powerful probiotic
The process of souring of the cabbage gives sauerkraut its probiotics. Natural fermentation of vegetables creates beneficial bacteria which can improve your digestion. Sauerkraut is recommended if you’re on antibiotics in order to increase the amount of good bacteria in the intestinal tract.
Protects against cancer
Sauerkraut is a powerful anti-cancer agent thanks to the following three ingredients:
Isothiocyanate – a compound with powerful anti-cancer properties;
Glucosinolate – this substance helps activate the natural antioxidant enzymes in the body;
Flavonoids – they protect your arteries from taking damage.
Healthier and stronger heart
Sauerkraut is also rich in fiber which can improve digestion and maintain your heart and brain health. Its fiber content will also control your bad cholesterol levels, reduce the risk of heart diseases, stroke and arteriosclerosis.
Sauerkraut for stronger bones
This amazing food contains minerals which are great for your bone health and can prevent the development of osteoporosis. It contains vitamin K, which is vital for your bones, so make sure that you include sauerkraut in your diet as soon as you can!
Sauerkraut for weight loss
According to a study, sauerkraut can stimulate weight loss especially in the belly area. Consuming fermented foods boosts your metabolism and the results of the study showed that eating sauerkraut regularly can affect obesity, lipid metabolism and inflammatory processes in the body.
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:
– A few bigger cabbages
– 2 tablespoons of unrefined sea salt
The fermentation process can take 1-6 months and the serving should be enough for 1 gallon.
First, core the cabbages – you may use a food processor for this step. Toss the cabbage in a bowl and mix it with the salt. Work the cabbage with your hands in order to break it down to the cellular structure. The cabbage will become limp and release juice, which is why you need to pack them as tightly as possible into a vegetable fermenter. Don’t worry if you don’t 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 must be submerged into liquid for any fermentation process. This process is anaerobic, so the solid material 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, depending on your preference.
Check the sauerkraut every couple of days – once it satisfies your needs, take it out and store it in the fridge for up to 6 months. If there’s some scum on the top, remove it and you’re good to go! Enjoy your homemade sauerkraut!