Sauerkraut

Sauerkraut
9th February 2016 Suzanne Abbott

Sauerkraut – so, what’s so good about cabbage? It’s the fermentation process of the cabbage with sea salt that increases the bio-availability of the vitamins and nutrients, therefore making the fermented cabbage even more nutritious than the original vegetable. Apart from sea salt, which starts the process, no other ingredients are required. This process is called lactic acid fermentation.

Sauerkraut is a source of vitamins C, B and K. It is very low in calories but high in calcium, magnesium, folate, iron, potassium, copper, manganese and a good source of dietary fibre, which is important for taking away toxins from the body.

Because sauerkraut is made from raw cabbage, it is not exposed to heat (pasteurisation) or cooking. It also contains beneficial gut bacteria – live lactobacillus bacteria (many more than in live yoghurt), microbes and enzymes. It is a well-known fact that the fibre and the probiotics in sauerkraut improve digestion and stimulate the production of healthy bowel flora, protecting the individual against many of the common diseases of the digestive tract.