The Amazing Properties of Sauerkraut
If you decide to ask many people to rate the grossest sounding foods then fermented cabbage would need to be right up there, but believe me sauerkraut along with its Korean cousin kimchi taste great as well as their health giving properties are fantastic.
Sauerkraut translated from German as "sour cabbage", is finely shredded cabbage which has been fermented by various lactic acid bacteria, including Lactobacillus. Sauerkraut is consumed widely all over the world where it is by different names including kimchi in Korea, suan cai in China and kislaya kapusta in Russia.
It really is considered to have originated in China and was brought to Europe from the horsemen of Genghis Khan to whom it had been a staple food. Prior to the times of refrigeration, sauerkraut served for a lot of because the only supply of vit c throughout the long winter in northern climates. Captain James Cook, on his second round-the-world voyage, took 60 barrels of sauerkraut on his ship. The sauerkraut provided sufficient vit c to safeguard the whole crew from scurvy, not one case took place 27 months at sea!
Recent studies have unearthed other health promoting elements of sauerkraut. Finnish researchers reported that fermenting cabbage produces compounds referred to as isothiocyanates, shown in laboratory studies to avoid the development of cancer. Fermentation from the cabbage actually enhances its protective effects. Glucosinolates in sauerkraut activate the body's antioxidant enzymes, and flavonoids protect artery walls from oxidative damage.
"We have been discovering that fermented cabbage might be healthier than raw or cooked cabbage, particularly for fighting cancer," says Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland.
As well as the extremely important isothiocyanates, mentioned within the Finnish study, lacto-fermented sauerkraut provides a wide-selection of lactobacilli probiotics, and nutrients including manganese, Vitamin B6, folate, and Vit C.
A 1-cup serving of sauerkraut provides 102 percent from the recommended daily consumption of vitamin K, 35 % of vit c and 12 percent of iron, based on NutritionData. Plus, it has only 32 calories, with four grams of fibre.
Most commercially available brands of sauerkraut have already been pasteurized to permit for easier transport and shelf stability. But pasteurization destroys any probiotics inside the vegetables. While you will find sources for non-pasteurized sauerkraut, they may be very costly, and it's so cheap and simple to create your personal.
Sauerkraut translated from German as "sour cabbage", is finely shredded cabbage which has been fermented by various lactic acid bacteria, including Lactobacillus. Sauerkraut is consumed widely all over the world where it is by different names including kimchi in Korea, suan cai in China and kislaya kapusta in Russia.
It really is considered to have originated in China and was brought to Europe from the horsemen of Genghis Khan to whom it had been a staple food. Prior to the times of refrigeration, sauerkraut served for a lot of because the only supply of vit c throughout the long winter in northern climates. Captain James Cook, on his second round-the-world voyage, took 60 barrels of sauerkraut on his ship. The sauerkraut provided sufficient vit c to safeguard the whole crew from scurvy, not one case took place 27 months at sea!
Recent studies have unearthed other health promoting elements of sauerkraut. Finnish researchers reported that fermenting cabbage produces compounds referred to as isothiocyanates, shown in laboratory studies to avoid the development of cancer. Fermentation from the cabbage actually enhances its protective effects. Glucosinolates in sauerkraut activate the body's antioxidant enzymes, and flavonoids protect artery walls from oxidative damage.
"We have been discovering that fermented cabbage might be healthier than raw or cooked cabbage, particularly for fighting cancer," says Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland.
As well as the extremely important isothiocyanates, mentioned within the Finnish study, lacto-fermented sauerkraut provides a wide-selection of lactobacilli probiotics, and nutrients including manganese, Vitamin B6, folate, and Vit C.
A 1-cup serving of sauerkraut provides 102 percent from the recommended daily consumption of vitamin K, 35 % of vit c and 12 percent of iron, based on NutritionData. Plus, it has only 32 calories, with four grams of fibre.
Most commercially available brands of sauerkraut have already been pasteurized to permit for easier transport and shelf stability. But pasteurization destroys any probiotics inside the vegetables. While you will find sources for non-pasteurized sauerkraut, they may be very costly, and it's so cheap and simple to create your personal.
Sauerkraut is yet another lacto-fermented food, like kefir, that provides benefits beyond its probiotic content. A modest amount of sauerkraut or kimchi per day will greatly assist to keeping you regular, enhancing your complexion, improving your immunity, and potentially protecting you against cancer. It really is very easy to create and add being a condiment for your meals. Enjoy!
At Hamptons Brine, we believe that eating foods rich in probiotics (the beneficial live cultures in yogurt and brined vegetables like raw sauerkraut) plays a crucial role in staying healthy. Use some of our raw organic sauerkraut and organic fermented sauerkraut juice (kvass) daily for optimal digestive health and a boost to the immune system.
For more information about fermented sauerkraut juice, simply visit our website.
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