The success of traditional food change increased the demand of fermented foods, and we finally realised the wisdom of our ancestors. People have consumed fermented foods for hundreds of years, due to the various health benefits they offer.
According to Jillian Levy, CHHC:
“Sauerkraut, a form of fermented cabbage, has been popular throughout Central Europe for hundreds of years. Sauerkraut combines one of the healthiest foods there is (cabbage) with one of the most beneficial and time-honoured food preparation methods ever used (fermentation).
According to the Institute for Integrative Medicine at the University of Witten in Germany, sauerkraut is one of the most common and oldest forms of preserving cabbage and can be traced back as an essential food source to the fourth century B.C.
Fermentation refers to an ancient technique and perseveration method that naturally alters the chemistry of foods. Similar to cultured dairy products like yogurt and kefir, sauerkraut’s fermentation process produces beneficial probiotics that are now linked to improvements in immune, cognitive, digestive and endocrine function.”
Sauerkraut is a process pickling cabbage in a procedure called lacto-fermentation. It is a rich source of enzymes that promote digestion and improve the absorption of nutrients in our body.
It’s important to mention, the store-bought sauerkraut is pasteurised and treated with numerous chemicals and therefore no longer offers the same benefits.
The following will help you to make your own homemade sauerkraut and boost the intake of probiotics:
Homemade sauerkraut recipe
What you need:
6 pounds fresh cabbage
Three tablespoons rock salt
Instructions:
Peel off the large outer leaves of the cabbage, and shred the rest of it. In a bog bowl, combine it with the salt, and to incite the release of its juices, rub it with your hands for about 15 minutes.
Then, transfer the mix to a larger fermentation container, push it down for the juice to come up to the surface, and cover it with a porcelain plate. You should leave about 2 inches of space at the top.
Put a heavy glass object over the plate to press it down and force the water out of it.
Keep the container at room temperature, in a cold, low-light room, covered with a cloth.
The fermentation process takes about a month. Afterwards, store the sauerkraut in the fridge, and enjoy its benefits on a daily basis!
Source: anyavien.com
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