As any other fermented food sauerkraut provides surprisingly powerful health benefits. You will want to add it to your diet once you read the following ways it can boost your health.
Improves Digestion. When it comes to weight loss, normal digestion, and optimal health of the digestive system sauerkraut is great because it contain high levels of fiber. It prevents constipation, cramps improves the function of the bowels, and bloating,. If you regularly consume sauerkraut , it prevents development of serious health problems, such as stomach and colon cancer.
Boosts Energy Levels. This food boosts metabolism, energy and circulation, thanks to the high levels of iron it contains. It prevents anemia and also fights against fatigue and headaches.
Boosts the Immunity. Have high intake of vitamin C to boost your immune system, and this food contains lots of it. There is production of white blood cells, cell regeneration and collagen and thanks to high vitamin C level.
Reduces Inflammation. In this are found anti-inflammatory agents known as antioxidants. You’ll relieve the pain in the inflamed parts of your body if you consume it on a regular basis.
Strengthens the Bones. This food contain high levels of vitamin K that helps the production of the protein responsible for regulation of bones, mineralization, preventing osteoporosis and strengthens the bones.
Prevents Cancer. This food contains antioxidants that are powerful to kill free radicals – the main factor for cancer cells’ development.
Enhances Heart Health. Thanks to the high levels of fiber sauerkraut provides heart protecting properties from cardiovascular diseases and also prevent the negative effect of cholesterol in the arteries.
Improves Skin Health and Vision. Thanks to the high levels of vitamin A it is very beneficial for the skin and vision. It also reduces the appearance of redness and wrinkles , as well it lowers the risk of macular degeneration and cataracts .
HOMEMADE SAUERKRAUT RECIPE
- 1-3 Tbsp. sea salt
- 1 Medium Head of Cabbage
First chop the cabbage than sprinkle with salt.
With clean hands knead the cabbage, or optional pound with a potato masher for about 10 minutes, until there is enough liquid to cover.
Into a quart jar stuff the cabbage, pressing the cabbage underneath the liquid. Add a bit of water to completely cover cabbage if necessary.
With a airlock lid, tight lid or coffee filter cover the jar and secured with a rubber band.
For at least 2 weeks until desired flavor and texture are achieved culture at room temperature (60-70°F is preferred). Burp daily to release excess pressure if using a tight lid.
When the sauerkraut is finished, put a tight lid on the jar and storage in cold place.