Benefits of Sauerkraut and Cabbage

Benefits of Sauerkraut and Cabbage

Sauerkraut is a naturally fermented food that carries many nutrients and probiotics to help support the digestive system. If you feel bloated or you want to lose weight, then the probiotics found in sauerkraut will help. Also, the pungent flavor of sauerkraut will help you feel more satisfied and suppress cravings for junk food and sweets. I know that sounds hard to believe. And with a name like "sauerkraut" it doesn't really sound appealing, but it will satisfy a part of your taste buds that you never knew you had. The health benefits in cabbage alone are greater than you can imagine.

    Cabbage has anti-inflammatory, anti-cancer, and anti-oxidant properties.

    It is a great source of Vitamin K and C, dietary fiber and manganese.

    Cabbage is a good source of Vitamin B1, B2, and B6.

    It is also a good source of sulfur-residue foods. Some symptoms of sulfur deficiency include arthritis, gastrointestinal challenges, slow wound healing, rashes, and acne.

    Cabbage has about two-thirds the amount of Omega 3 fatty acids that salmon has, in the form of alpha-linolenic acid, or ALA. This is what contributes to the anti-inflammatory properties and is necessary for normal brain function.

    It also supports the cardiovascular system by reducing the cholesterol level. It does that by binding its nutrients with bile to move fat out through the bowels instead of allowing the body to emulsify and absorb the fat.

    Red cabbage has six times the amount of Vitamin C and anti-oxidant level than the green cabbage.

Most health food stores sell sauerkraut that is organic and not pasteurized. This is important because if it is pasteurized then all of the probiotic cultures that favor the digestive tract will be eliminated. However, making sauerkraut at home is very easy to make with a bit of time and desire to produce abundant nutrients to restore your body with its many health benefits.

1. Finely chop up a head of red or green cabbage (set aside a few unchopped cabbage leaves).

2. Make a brine by mixing 1 quart of spring water with a tablespoon of sea salt (Celtic Salt is the best). Don't use iodized salt because it is void of most natural minerals that help to ferment the cabbage.

3. Pack down the cabbage in a large glass or ceramic jar.

4. Then add the brine and place the unchopped cabbage leaves that were set aside firmly on top of the chopped cabbage. Place a weight on top of everything to make sure the cabbage is submersed completely under water and not exposed to air. This allows the cabbage to ferment without getting a moldy crust on the final product.

5. Cover and let it ferment at room temperature until it turns soft and smells pungent (about 5 - 7 days depending on the season).

The longer it ferments the softer it gets, and the more probiotic cultures are formed. And voila! You have just created a food that is anti-inflammatory, anti-oxidant, reduces cholesterol and provides friendly bacteria.

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