Sauerkraut, the probiotic king

Sauerkraut is a traditional food preparation obtained by natural fermentation of selected varieties of cabbage. According to recent scientific research, sauerkraut is an excellent probiotic, it contains as much if not more healthy bacteria than the usual probiotic drugs.
Dr. Joseph Mercola sent a sample of his homemade sauerkraut to a laboratory for analysis. According to the results of the analysis, a 100 to 150 gram serving of sauerkraut contained almost ten trillion healthy bacteria. You imagine ?!
This incredible discovery means that only 50 grams of homemade sauerkraut has more probiotics than an entire bottle of probiotic capsules. Likewise, a 450 gram jar of sauerkraut is equivalent to about 8 vials of probiotic capsules.

So if you want natural probiotics that have no side effects, you might as well learn how to prepare homemade sauerkraut:

Sauerkraut is made by pickling the cabbage in a process called lacto-fermentation. It is rich in enzymes that help digestion and promote the absorption of nutrients. If you eat sauerkraut, it will help increase your body’s ability to properly digest food and facilitate absorption of nutrients.
Here are some of the nutritional benefits of sauerkraut:
Vitamin B1, B6, B9, C and K
Manganese, calcium, potassium, magnesium, phosphorus and iron
An excellent source of dietary fiber
An excellent source of antioxidants and phytonutrients
Rich in indole-3-carbinol.

Homemade sauerkraut recipe:
Ingredients:
2 kilograms of cabbage
3 tablespoons sea salt
Instructions :
Start by removing the large outer leaves from the cabbage and setting them aside. Then grind the crushed cabbage and mix it in a bowl with sea salt. Massage with your hands for about ten minutes. The juices will be released. Put the cabbage in a suitable fermentation container and beat until the juices come and cover the cabbage, leave about 3 cm of empty space at the top.

Cover the sauerkraut with a plate. Place a glass jug filled with water on the plate to press it. Press down to pressure the cabbage and help the water to come out. Store it at room temperature (covered with a towel). Fermentation will begin within a day, depending on the ambient temperature. It will best ferment in a cool, dark place at a temperature that is always 64 to 70 degrees.
Fermentation can take up to 3 weeks or even a month. After fermentation, you can transfer it to the refrigerator and serve yourself as you see fit.

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