Today we’re going to introduce you to one of those foods that can actually change your health!
The wise and patient Chinese, the fierce Mongols, and the adventurous captains of the ships of the discoveries knew that its use was essential to be strong and reach their goals.
Don’t get behind these people and learn how to use this excellent product.
Sauerkraut originates from China, it was introduced to Western Europe by the Mongols.
Its name derives from the French “Sauerkraut” and comes from the German “Sauerkraut” and means fermented cabbage.
As Sauerkraut was the favourite food of ship captains, due to its enormous capacity for conservation and richness in vitamins, its use allowed crews to avoid scurvy.
It is now widely used in Eastern European cuisine and is increasingly used and known today for its properties.
But let’s see, what is the point of regularly introducing sauerkraut into our diet.
We all know nowadays that one of the bases of good health is to have an optimal condition of the intestinal flora.
A rich and balanced intestinal flora is what allows the intestinal environment to be an appropriate environment for all types of microorganisms to develop there, which are beneficial to our health.
So, you can believe that sauerkraut benefits your digestive system in the following ways:
- Provides numerous enzymes and vitamins that help to better assimilate ingested food.
- Contains bacteria that help restore and improve the flora of the large intestine.
- They also produce molecules of easy assimilation, allowing, for example, that some vegetable proteins (legumes) of difficult assimilation, are converted into amino acids (simpler molecules) of easy assimilation.
However, you should be aware that the true properties of Sauerkraut and pickled products, in general, are only beneficial for your body when they are processed without vinegar and chemicals.
It always uses sauerkraut of organic origin and processed in traditional ways.
However, when consuming it, you must not forget that you only need to eat a small amount of this food:
— 1 to 2 tablespoons / day, divided into 2 meals, are more than enough to repopulate your intestines with cool bacteria.
— AND ATTENTION! — never cook or heat sauerkraut (or any pickle) as you destroy all its properties.
If you want to make your own sauerkraut, here is a suggestion:
To do it is easy:
- Chop 2 to 3 kilos of cabbage into very thin strips, like for a salad.
- Put 1 to 2 tablespoons of salt on top and knead a lot until all the water is removed. Reserve the serum, that is, the water that accumulates.
- Place the cabbage in a glass container that allows it to ferment well. If necessary, add more salt.
- Cover the cabbage with the serum and cover everything with whole cabbage leaves. Apply a weight on top (for example, a saucer) to
- keep the leaves below the serum, out of contact with the air, otherwise they will rot.
- Let it ferment for 8 to 10 days, and in the meantime be careful to check that the sauerkraut is not running out of liquid.
- If you notice that it’s losing liquid, boil 2 glasses of water with a little salt to top up the liquid, if necessary.
- After a week, the sauerkraut is usually dry and ready to use. It can be stored for up to 15 to 20 days in the fridge.
- But if this is too complicated for you, run to a health food store and buy ready-made sauerkraut, so you can start using it right away.
Don’t start with stories and excuses, so you don’t use this food in your next meals.