How to make sourdough sour cabbage? It turns out that it is not so difficult at all, you do not need much time or many ingredients. In addition, the one made at home often comes out much tastier than store alternatives. In addition Homemade sourdough from sauerkraut This is a real bomb of nutrients.
Sourdone sourdough is a source of probioticsarises in the fermentation process with the participation of beneficial lactic acid bacteria that nourish the intestinal microflora. More and more, we talk about how It is important to care for intestinal health, the sourdough cabbage supports them perfectly, which translates into better resistance, skin condition or absorption of nutrients. In addition, the sourdough sourdough affects the digestive process very well.
In the composition sauerkraut sourdough also has antioxidant substances. Thanks to this, this drink supports the body’s fight with the harmful effects of free radicals, and also has anti -inflammatory and anti -cancer properties, as well as slowing premature aging processes. Such a drink is also a great way to take care of the cardiovascular system.
In addition, there is a lot of sauerkraut in sourdough vitamin Cwhich not only has a beneficial effect on the immune system, but also has antioxidant properties. In addition, vitamin C is important in the context of the correct absorption of iron and collagen synthesis. It is also present here vitamin Kwhich affects the proper blood clotting, and also supports the skeletal system.
It is worth remembering that at least sauerkraut sourdough It is very healthy, it will not be suitable for everyone. This applies above all people who face stomach and intestinal problems, among others irritable bowel syndrome and reflux. It should not be consumed if we are taking antihistamines or anticoagulants, as it can deteriorate their absorption.
For preparation sauerkraut sourdoughyou will need:
- ¼ of the head of white cabbage,
- 1 clove of garlic,
- 1 liter of boiled water,
- A tablespoon of pecunted stone salt.
Preparation:
- Chat the cabbage. Peel garlic.
- Prepare the pickle, add salt to a liter of water at room temperature, mix until it dissolves.
- Pour the brine into the cabbage.
- Spin the jar and set aside in a warm place, for three to seven days, depending on how strong you want to have sourdough.
- After this time, strain the sourdough and pour it into a clean and scalded bottle.
- Store in the fridge.
At the beginning it is worth starting with small amounts of sauerkraut sourdough, two tablespoons a day are enough. If you feel good after eating such a portion, you can increase its consumption to around half a glass, every day. If you do not have unwanted reactions, e.g. food ailments, you can reach for it on an empty stomach, or divide the portion into two doses, wounded and evening.
Sources: Teragałuje.pl, Pasiekisadowich.pl
