What is Sauerkraut, its benefits and how to make it
It has way more benefits then if you eat it raw or cooked. The most prominent advantage is its Vitamin C content which is almost to the tune of eight to ten times more than any other citrus fruit or juice and since vitamin C is not produced inside our body, its constant replenishment in a natural form like Sauerkraut which is not synthetic (unlike most of the ascorbic acid over the counter supplements) and its bioavailability and high absorption increases its benefits. Its fibre content and the gut support due to its effect on increasing the beneficial gut bacteria actually increases the absorption of other nutrients as well which would otherwise pass out of the body unabsorbed. It also reduces bloating and its effect on the stomach and gut bacteria reduces gas production, regulates enzymes, digestion and regularises the movement of bowels due to increased acetylcholine. It also leads to an increase in Lactic Acid which kills pathogens and provides immune support like vitamin C which is also an antioxidant. It can also lead to increased vitamin U which helps in treating ulcers and reduces inflammation. It also increases Vitamin K2 which controls the movement of Calcium and serves to guide and transport the Calcium to the bones where it is needed and not in the arteries where it can be deposited as plaque and have disastrous consequences like heart attacks without vitamin K2 to help send it to its right place.
So how to make Sauerkraut ? Its as simple as cutting the Cabbage into small fragments and adding sea salt to it for releasing its water content. It can then be packed into a glass container with its own salt water covering it for a period of 3-10 days depending on the temperature of where you place it and how sour you like it.
There are a ton of recipes and videos on the measurements and procedure. It's very simple. Just make sure that the cabbage is completely covered with salt water to prevent formation of moulds and do not close it tight as it has to be in contact with air for the fermentation. After doing it a few times you will get it right and certainly appreciate the world of benefits it can afford for your health.
Vibhuti Misra
Holistic Health Specialist
+91 813 088 2160
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