Why Homemade Sauerkraut Could Be Your Secret Weapon Against FAT, Cancer And Heart Disease

Sauerkraut is fermented cabbage and is proven to protect against cardiovascular diseases, cancer and stroke. It also improves digestion.

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Health benefits of sauerkraut

Sauerkraut is known as healthy food for many years and was especially consumed by sailors because sauerkraut is rich in vitamin C. This food protected them from scurvy, a disease caused by vitamin C deficiency.

Sauerkraut – a powerful probiotic

Fermented cabbage is like a powerful probiotic. Good bacteria are created by the process of natural fermentation which improves the digestion. So if you take antibiotics, you should consume sauerkraut to protect your intestines.

Protects against cancer

Sauerkraut is proven to have anti-cancer properties   due to the following three ingredients:

• Isothiocyanate – a compound with powerful anti-cancer properties;
• Flavonoids – they protect your arteries.
• Glucosinolate –activates the natural antioxidant enzymes in the body;

Healthier and stronger heart

Sauerkraut also improves digestion and protects your brain because it is rich in fiber. Because of the fiber, it also reduces your bad cholesterol level, protects against stroke, heart attack and arteriosclerosis.

Sauerkraut for stronger bones

Sauerkraut is  rich in minerals which are important for bone health thus protecting you from getting osteoporosis. It also has vitamin K, which is proven to be important vitamin for strong bones.

Sauerkraut for weight loss

Due to many studies, it is proven that sauerkraut helps in the weight loss process, especially in the abdominal area. Fermented foods accelerate the metabolism so by consuming sauerkraut you can maintain proper weight, lipid metabolism and protect yourself from inflammations.

How to make your own sauerkraut at home

It is better to prepare sauerkraut at home as the one from the stores is heated because of the canning process, so the good bacteria are destroyed.

Ingredients

• A few bigger cabbages
• 2 tablespoons of unrefined sea salt

The fermentation process usually lasts from 1-6 months.

The first step is to core the cabbages and you can do it with the help of food processor. Place the cabbage in a bowl and sprinkle it with salt. Use your hands to massage the cabbage to work the salt in and help break down the cellular walls. The cabbage will become soft and release juice in the bowl. Then place the cabbage in ceramic crock specifically made for fermenting. But if you don’t have one, just place the cabbage in a glass jar and use your fist to pack cabbage down.

Continue to press the cabbage until it is covered with brine as the brine protects the cabbage from mold. Cover the jar and keep the jar at room temperature so the cabbage could be fermented up to 6 months.

You should check the sauerkraut every couple of days. When you think is ready, store it in the fridge for up to 6 months. Remove the scum from the top previously. And that’s it! You can enjoy in consuming sauerkraut!