The Benefits of Sauerkraut
The Benefits of Sauerkraut –
Old time foods made easy
What is Sauerkraut?
Sauerkraut is finely cut raw cabbage that has been fermented by the formation of natural lactic acid bacteria. It has a long shelf life and a distinctive sour flavor. During the fermentation process the natura sugars in the cabage leaves are used up leaving a tangy, crunchy, Kraut.
Here is a short video we did that explains what we did and the health benefits.
Our video will show how to make Sauerkraut in a Jar
Here is our recipe for Sauerkraut
- 1 cabbage grates or finely shredded
- 1 onion grated
- 2 cucumbers finely sliced
- 1.5 TBSP of pickling salt. (You want to use an Iodine free so your kraut stays crunchy)
- 2 – 1 quart jars
Eating Sauerkraut is good for you
Fermenting the cabbage raises vitamin C content. One cup of Saurekraut has 34% of your daily recommended vitamin C
Fresh fermented Sauerkraut has beneficial Probiotics
Sauerkraut is essentially fermented cabbage. During the fermentation process, beneficial probiotics, or ‘live bacteria’, are produced, and these probiotics are what give sauerkraut most of its health benefits.
Sauerkraut is a good form of dietary fibre and contains vitamins C and K, potassium, calcium and phosphorus.
Some of the Health Benefits of Sauerkraut
Sauerkraut Is Very Nutritious and contains many nutrients important for optimal health including:
– Improves Your Digestion
– Boosts Your Immune System
– May Help You Lose Weight
– Helps Reduce Stress and Maintain Brain Health
– May Promote Heart Health
– Contributes to Stronger Bones.
One serving of Sauerkraut you have a similar amount of probiotics that you have in a capsule of Probiotics.
Even taking in a few tablespoons of the juice is great to quiet and upset stomach.
Is canned or cooked Sauerkraut good for you?
Most canned sauerkraut has been pasteurized, which kills off the good bacteria. It is best to purchase fresh sauerkraut (made without vinegar) to reap all the health benefits. The cooked sauerkraut is still a healthy vegetable.
Details from our experience making Sauerkraut
Using stones to hold down the kraut is an idea I have wanted to use for a long time. It seemed to work quite nicely. I’m not sure I have ever seen it done that way.
When I was a kid at home my Mom would use a plate on top of a crock with a rock to hold the plate down in the Kraut.
As the Cabbage ferments, it makes bubbles and the liquid comes up and out of the jar. That is why you don’t want your jars to have a complete seal, it allows the fermentation process to take place. You do however want to have a way to keep debris and bugs from getting in the kraut as it is fermenting.
We placed a canning lid on the jars loosely.
I hope this info has been helpful to you.
We look forward to hearing from you. Leave us your comments. Until next time – Be Well!