You remember your grandmother’s stories about fermented cabbage, which She saved from a cold? It turns out that these were not just ordinary stories – it really has amazing health properties. This inconspicuous fermented vegetable is a real treasury of vitamins that can strengthen your immunity better than the most expensive supplements. Do you know what is best about all this? Cabbage is cheap, easily available and can be eaten almost without restrictions. You don’t believe? Check what this acid treasure can do.
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Fermentation makes the sauerkraut a treasury of vitamins, whose nutritional value significantly exceeds a fresh vegetable. It contains primarily Huge amounts of vitamin Cwhose concentration when pickling not only persists, but even increases.
The above process enriches sauerkraut on beneficial bacteria, which strengthen immunity, improve digestion and calm inflammation. They also contribute to better absorption of nutrients from food, in particular B vitamins and vitamin K.
Probiotics contained in sauerkraut, i.e. live lactic acid bacteria, create a real army of beneficial microorganisms that temporarily colonizes the intestines, protecting your body against potential pathogens. That’s why sauerkraut is often called sauerkraut Natural remedy for autumn and winter infections.
Who should eat sauerkraut? Above all People with weakened immunity And those that have recently been antibiotic therapy. Probiotics contained in silage support the immune system at the intestinal level, where there are as much as 70 percent. immune cells.
Silage is also real salvation for people with digestive problems. The lactic acid contained in them normalizes the intestinal pH, supports the increase in favorable microflora, and enzymes facilitate the intestinal passage. Sauerkraut is recommended for diabeticsBecause it has a low glycemic index, it contains a large amount of fiber, and helps stabilize blood sugar.
Seniors This is another group for which. The production of digestive enzymes is decreasing with age, and the intestinal microflora will be regretted. Regular consumption of fermented vegetables can significantly improve the comfort of digestion and the absorption of nutrients.
The best salad of sauerkraut is one that maximally uses its health values, while delighting with its taste. Its basis is a good quality product – preferably homemade or from a proven manufacturer, without the addition of sugar and preservatives.
The key to successful salad is proper preparation – The sauerkraut should only be slightly rinsed if it is too sour, but do not completely strain from brine, because it is in it that some probiotics are.
The classic sauerkraut salad consists of cabbage, grated carrots, finely chopped onion and a tablespoon of oil. It can be enriched with an apple, which will give freshness and additionally increase its nutritional value. Some add a pinch of cumin – this spice supports digestion and reduces the risk of flatulence.
Modern variations of salads may contain avocado, nuts, seeds or dried fruit. It is important not to overheat the cabbage, because high temperatures destroy the probiotics in it. That’s why the best salad is this one cold servedas an addition to dinner or an independent snack.
The salad is best prepared just before serving. Of course, it will easily stand in the fridge – even for several hours. Remember that sauerkraut has an intense taste, so it doesn’t need a lot of additives – sometimes a bit of good oil and fresh herbs are enough.
Sources: Teragotzie.pl, Healthline.com
