The sauerkraut is a product, obtained during the fermentation of the buds of the cabbage in a specially prepared brine, mainly under the influence of lactic acids. The sauerkraut is a low-calorie, rich in vitamins (A, B, C and K) and mineral trace elements. These minerals are present in the sauerkraut because of the plant's properties and the sea salt used in the process of its making. Due to its high salt quantities it is not recommended for people suffering from kidney stones or hypertension to be consumed in large quantities.
How to prepare sauerkraut?
It is prepared as green, sliced or whole cabbege is soaked in water, in which salt is added, preferably sea salt, in a ratio of about 40 grams per litre. The place has to stand for some time, in larger quantities - after a certain period of "flow". The mixture has to sit for a while, and as for larger quantities - to let it ''leak'' a bit.
Health benefits of saurekraut
Not only is it a tasty garnish for a variety of dishes, sauerkraut is an excellent addition to any person's diet. It is rich in dietary fibers, as well as significant levels of vitamin A, vitamin C, vitamin K. In addition, it is a good source of iron, copper, manganese, sodium, magnesium and calcium. Some other benefits of sauerkraut are its ability to improve the functionality of the digestive system, bloodflow, protects the heart, provides fast enery to the body, stimulates the immune system, strenghtens the bones, lowers the overall levels of cholesterol, suppresses inflammation, lowers the chances of specific cancer types, improves eyesight and the appearance of the skin.