The achievement of the customary nourishment development supported the prominence of fermented foods, and we at long last understood the intelligence of our precursors. Individuals have devoured fermented foods for a considerable length of time, because of the various medical advantages they offer.
As per Jillian Levy, CHHC:
“Sauerkraut, a type of fermented cabbage, has been well known all through Central Europe for many years. Sauerkraut joins one of the most beneficial foods there is (cabbage) with a standout among the most valuable and revered food planning strategies at any point used (fermentation).
As per the Institute for Integrative Medicine at the University of Witten in Germany, sauerkraut is a standout amongst the most well-known and most established types of protecting cabbage and can be followed back as an essential nourishment source to the fourth century B.C.
Fermentation just alludes to an antiquated strategy and perseveration technique that normally alerts the chemistry of foods. Like refined dairy items like yogurt and kefir, sauerkraut’s maturation procedure produces gainful probiotics that are currently connected to improvements in endocrine, digestive, cognitive and immune function.”
Sauerkraut is made by pickling cabbage in a procedure known as, lacto-fermentation. It is a very rich source of enzymes, and therefore it supports the digestion and improves he absorption of nutrients in the body.
But, the commercial sauerkraut that you can buy from your supermarket or local store, is treated with chemicals and pasteurized, so it does not contain those benefits anymore.
Below we will give you a recipe, how to make sauerkraut by yourself, and increase the intake of probiotics in the body.
Homemade Sauerkraut -- Recipe
- 3 tablespoons of sea salt
- 6 pounds of cabbage
Get rid of the big external leaves of the cabbage, and shred what is left of it. In a bowl, blend it with the salt, and so as to stimulate the arrival of its juices, gently massage it with your hands for 15 minutes or so.
At that point, put the mixture in a bigger container for fermentation, squeeze it down, so that the juice rises up to the surface, and then use a plate to cover it. You should leave around 2 inches of space to the top.
Put a heavier glass jar with water over the plate to squeeze it down, therefore this will remove the water from it.
Make sure that the container is always on room temperature, in a dark and cool place, and there is always a towel over it, which means it is covered all the time.
The maturation procedure will take about 30 days. After that, put the sauerkraut in the refrigerator, and enjoy the health benefits that it will provide for you, every day!