The first people to ferment cabbage and develop what we now call sauerkraut where Asian people. They most likely did this to make the cabbage last longer. After ancient people discovered the process of fermentation some thousands of years ago, the Germans made sour cabbage famous and gave it the name that we all know. Sauerkraut was adapted into English and other languages as well. In the last one-hundred years, people all over the world eat sauerkraut.
Sauerkraut or sour cabbage has an incredibly good effect on the human body. Fermenting the cabbage brings out more nutrition from the plant. Therefore, eating fermented cabbage is more healthy than eating raw or cooked cabbage. Probably sour cabbage is the healthiest food available for the humankind.
The Health Benefits of Sauerkraut
To name a few examples, among other things:
- Good source of vitamin C and vitamin K2
- Contain plenty of digestive enzymes
- High in antioxidants
- It cleans the body of toxins
- Improves cardiovascular health
- Reduces appetite and eliminates the desire for sweetness.
- It has a good impact on the functioning of the heart.
- Sauerkraut decreases the cholesterol level due to the sulfur-amino acid content.
- Consumption is also helpful in case of diabetes.
Fermentation is what makes the cabbage so valuable
We should consume a lot of sauerkraut every winter. Rich in nutrients in vitamins and minerals and substantially contribute to the healthy functioning of our body.
Related: Ten Tips For Winter Wellness
Its great advantage is that it is abundant in vitamin C, which does not get lost entirely during cooking. In addition to Vitamin C, also highly contain Vitamin B1, Vitamin E and K and even rich in calcium and iron. It is a potent enhancer of the immune system and has high water content, so it also contributes to your daily need for fluid intake.
The lactic acid content of the fresh cabbage is comparable with yogurt, and in the course of fermentation, it will rise to an even higher level.
Lactic acid has many beneficial effects on the intestine
Lactic bacteria (lactobacilli) are primarily useful for the health of the colon because they help restore the balance of the gut bacteria after stress, infections, or antibiotic cures. If you’ve had to take antibiotics, your digestive tract lost most of the good bacteria and harmful bacteria and fungus took over. The probiotics in the sauerkraut restore the balance.
The secret of sauerkraut, however, does not exclusively lie in the lactic acid, also the high fiber content of the cabbage helps a lot in keeping your gut healthy. The cell wall of the plant cells, that is, the cellulose, can’t be digested by humans, so the fibers function as a brush in the intestine.
Thus, with the consumption of sour cabbage, regular and normal stools can be expected.
Related: IBS – Irritable Bowel Syndrome
Drink sour cabbage juice!
The sour cabbage juices cleanse the intestinal tract and the daily consumption of 3 Fl. Oz. also strengthens the intestinal flora and destroys harmful bacteria, relieves the liver, and the vitamin C content is high too.
If you want to lose weight, include sauerkraut to your diet
100 grams contains only 20 kilocalories but is hugely satisfying. It is ideal for those who want to lose weight, of course, only if you avoid adding extra calories to your diet.
Related: 7 Days Weight Loss and Detox Diet
It is important to note that sour cabbage is useful in a state of anxiety too! It helps to calm the nervousness, relieve excessive concern, eliminate depressive and anxiety conditions, and even eliminate sleep disorders.
Sauerkraut is so versatile for our health; therefore, in my opinion, it is the healthiest food that you can find.
How to Make Sauerkraut?
The cabbage is shredded, salted, seasoned in large ceramic pots or traditionally, wood barrels, but recently, some people use plastic barrels too. It is done by filling the barrel with layers of shredded cabbage leaves while pouring salt on each layer. They are continuously compacting the whole stuff by applying pressure on it, either by hand or foot. It is finally covered with a heavy lid.
They frequently flavored it with onion, cumin seeds, whole black pepper, mustard seeds, bay leaves, horseradish, juniper seeds. By pressing the air out of the mass, the fermentation begins under the weighted lid. Traditionally, they stomped on it wearing rubber boots to break the cabbage and release its juice.
Basically, this is the process of the fermentation of the cabbage. Your homemade fermented cabbage will last through all the wintertime.