Narrabeen, NSW 2101, Australia

Benefits of Sauerkraut and how to make your own

Sauerkraut, a form of fermented cabbage, has been popular throughout Central Europe for hundreds of years. Sauerkraut combines one of the healthiest foods there is (cabbage) with one of the most beneficial and time-honored food preparation methods ever used (fermentation).

 

Besides having probiotics to offer, sauerkraut is a good source of antioxidants and dietary fiber too, thanks to its main ingredient cabbage. Even eating a small amount daily  can give you significant benefits and a great source of nutrients, including vitamin K, vitamin C, calcium, potassium and phosphorus. As an added bonus, the proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases absorption of their various vitamins.

Check out the recipe!

Ingredients

One cabbage

Method

 

Finely shred one cabbage and transfer into a large bowl.

 

Add 1 tbsp. of sea salt and use your hands to squeeze as much juice out of the cabbage possible

 

Transfer into an airtight container

 

Store your well packaged cabbage on the kitchen bench for 4-7 days

 

From there, transfer to the fridge and enjoy!

 

Serve 1-2 spoons with any meal (start either small portion)

Enjoy it!

Renata Malinauskas

Dietitian, Personal Trainer, Psychosomatic Therapist

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