Fermented foods have been present for ages and they had been highly consumed by our ancestors. This traditional food had offered to them a wide spectrum of valuable nutrients which we somehow neglected in the last decades. However, people are becoming more and more aware of their value and started to introduce them in their diet.
Namely, the consumption of 16 ounces of sauerkraut, believe it or not, equals 8 bottles of probiotics. There is nothing better than getting your probiotics from a natural source.
We all know the wide use of pickles, but there is also another extremely nutritious fermented food and that is sauerkraut. It is an incredible source of enzymes that promote good body digestion and facilitate absorption of nutrients in the body. This food is made by pickling the cabbage in a process known as lacto-fermentation. This process can be easily proceeded at the comfort of your home as the bought one is pasteurized and treated with numerous chemicals thus making it less beneficial for your health and body.
Here it is what Jillian Levy, CHHC, maintains regarding the use of sauerkraut:
“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-honored 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 important food source to the fourth century B.C.”
A Recipe of Homemade Sauerkraut
This recipe will provide you with numerous probiotics highly valuable for your body. Here it is how to prepare it:
- 6 pounds of cabbage
- 3 tablespoons of sea salt
Method of preparation:
Start by removing the cabbage outer leaves, and then shred the remaining of the cabbage. Transfer it in a bowl and mix it with the salt. The juices of the cabbage will be easily released by massaging it with your hands for around 15 minutes.
After that place the resulting mixture into a larger fermentation container, bring it down so that the juice comes up to the surface, and then cover it with a plate. Make sure to leave around 2 inches of space at the top. Next, put a heavy glass jar with water over the plate so that the cabbage is pressed down to the bottom thus forcing the water out of it. Store it in a cool, dark place, at an ambient temperature, covered with a towel.
The process of lacto-fermentation needs a month, and after that period of time your sauerkraut will be ready for use. Keep it in refrigerator and consume it every day.
Jillian Levy, adds:
“Fermentation simply 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.”