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Title : Why Homemade Sauerkraut Could Be Your Secret Weapon Against Heart Disease, Cancer and FAT!
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Why Homemade Sauerkraut Could Be Your Secret Weapon Against Heart Disease, Cancer and FAT!

Sauerkraut is another name for sauerkraut. This plant has many health benefits, most of them scientifically proven. This plant improves digestion and more importantly it can prevent heart attacks, cancer and stroke.


sauerkraut is rich in vitamin C

in the past, sailors used to carry sauerkraut with them wherever they went from this vegetable is rich in vitamin C. This is effectively scurvy, which is caused by deficiency of vitamin C.

Sauerkraut is a probiotic

the acidification process creates probiotics benefits. The natural fermentation of plants offers good bacteria in the digestive system. It is recommended to take sauerkraut after taking antibiotics. This restores healthy bacteria in the intestines.

Prevents cancer

Sauerkraut is one of the best foods for cancer prevention. This is because of its ingredients. The three most powerful are:

-Flavonoids- protect the arteries to narrow down and against damage
-Glucosinolate- that activates natural antioxidant enzymes in the body.
-Isothiocyanate- This plant is high in isothiocyanate, which has a potent anti-cancer properties.

Stronger and healthier heart

Sauerkraut is rich in fiber, which improves digestion. It also improves heart health and brain. Some of the other health benefits of fiber are:

Reduces the risk of atherosclerosis
Reduces the risk of a stroke or a heart attack
-Controls levels bad cholesterol

the sauerkraut for stronger bones

This vegetable is rich in minerals that are useful for bone health. These minerals prevent osteoporosis. The content of vitamin K helps maintain healthy bones. This vitamin helps regulate the production of proteins, which are necessary to maintain bone mineralization.

Sauerkraut promotes weight loss

The consumption of fermented foods like sauerkraut promotes weight loss. The consumption of fermented foods positively affects metabolism. According to a particular study, cabbage fermentation affects the inflammatory process, lipid metabolism, obesity and in a particular way.

How do sauerkraut at home

Most of the sauerkraut sold in stores has been heated to a point where all the beneficial bacteria have been killed. However, it is very easy to make your own homemade sauerkraut. It is also cheaper.

Sauerkraut Basic

Serves: 1 gallon
Preparation time: 20 minutes
Fermentation time: 1 to 6 months

Ingredients:

2 tablespoons unrefined sea salt
few, large green cabbages

Instructions:

-CORE sprouts and grind the remains. A food processor will do the job.
-Put salt and cabbage in a large bowl together. Knead with your hands and break the cell structure of cabbage.
-The Col start to release the juices and become limp. When this happens, you will have to pack in a fermenter vegetable or sauerkraut mud as strong as possible. If you are not in possession of one, use a large glass jar to pack. Pounds with a wooden spoon.
patter -keep until cabbage was immersed in a liquid. This is vital as the key to food fermentation is that need to be below the liquid. If the enzymes are exposed to air, the chances of contamination by molds, yeasts and stray microbes increases.
-COVER not too tight and put in a room temperature so you can start the fermentation process. It can take from one to six months. It depends on your taste.
-Try every couple of days. When it is to your liking, keep in the fridge where it can stay for at least 6 months.

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