We always have it on the table – summer in fresh condition and in winter in an acidic condition. You already thought about cabbage? Yes, you are right!
Sauerkraut was one of the main ingredient during winder and source of vitamin C to our ancestors. Today, we still follow their tradition but unfortunately less than then. We should not let this tradition to fade because sauerkraut is extremely nutritious and healing.
Sauerkraut is an excellent remedy and this is why it is so worshiped. The way of preparation is the same as our ancestors prepared it. It is known that sailor James Cook, fed his crew with sauerkraut for prevention of the dangerous scurvy. Sebastian Kneipp with sauerkraut treated diabetes, inflammation, gout and burns.
Its curability surpasses many known medicinal herbs. In 100g sauerkraut there are 20mg vitamin C. But it also contains vitamin A, folic acid, iron, magnesium, phosphorus, calcium, potassium and proteins. It is great vitamin B12 source and it is recommended to vegetarians and vegans.
Red cabbage is seven times healthier than white cabbage and its color indicates that it contains healing anthocyanin.
What makes sauerkraut different than unfermented one are the probiotic bacteria. Sauerkraut is natural fermented food rich naturally in probiotic cultures.
Besides being delicious, sauerkraut is very healthy because it contains phytonutrients that protect us from stomach cancer. Due to it, doctors often recommend it to people who have problems with their digestive system and to those who have sensitive stomach.
Healing properties of sauerkraut:
- Improves the mood
- Relieves stress
- Helps in building the bones
- Strengthens the immunity
- Heals the skin which was previously damaged by overexposure to UV rays and rejuvenates it
- It helps in the formation of red blood cells( because it is rich in vitamin B12)
- It helps in the expulsion of toxins from the body
- Reduces bad cholesterol
- Acts beneficial to the digestive organs, stomach and intestines
How to prepare sauerkraut:
- 15kg cabbage
- 0,5 kg salt
- 6 laurel leaves
- 1 tablespoon pepper grain
- 1 piece quince (for yellow color)
In plastic barrel place one line cabbage, then one line salt and spices. Continue with this way until you spend the entire amount of cabbage and spices. Add water next until the cabbage becomes covered and close the barrel from airtight.
First you need to keep the barrel with cabbage on room temperature until it becomes sour and for it you need at least a month. After this time, remove it in a cool place (in the basement for example) and keep it at a temperature not larger than 5 degrees.
If the barrel is not full to its brim then, fill it one plastic bag with water and place it as bob on it so that cabbage will be pressed and immersed in the liquid.