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By Karen Diggs
Why Sauerkraut Is A Super Food!
- Choline: Sauerkraut contains choline, which is an amino acid needed for good liver health and the production of acetylcholine. This is a neurotransmitter that helps with memory and is protective against Alzheimer’s disease.
- Vitamin C: Fermented vegetables contain large amounts of vitamin C, which is one of the most critical nutrients for the immune system and vision health, as well as helping to buffer stress.
- Minerals: Fermentation increases the digestibility of important minerals present in food such as manganese, calcium, and potassium.
- Bacteriocins: Lactobacilli, the bacteria produced during fermentation, competes with harmful bacteria such as Shigella, Salmonella, and E. coli. Therefore eating fermented vegetables on a regular basis protects against these pathogens.
- Vitamins K & B: The presence of Lactobacilli organisms in the gut actually creates vitamin K and some vitamin B.
- Detoxifies: Fermented foods provide the most bio-available form of beneficial bacteria, and these probiotics are some of the best chelators available, capable of pulling toxins and heavy metals from the body.
- Improves digestion: As people age, the production of hydrochloric acid is reduced, which means that the stomach is less able to properly digest food. Fermented foods help increase the action of hydrochloric acid, while also protecting the integrity of the stomach lining.
- Fights cancer: Fermented sauerkraut and other cruciferous vegetables are rich in indole-3-carbinol, a well-known cancer fighter that helps to remove excess estrogen.
- Dietary Fiber: A delicious and nutritious way to increase fiber on a daily basis.
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Energy: According to Jeff Cox, author of The Essential Book of Fermentation, the presence of lactobacilli microbes facilitates energy production:
“They turn sugars into lactic acid, an acid that links carbon with hydrogen and oxygen to form the molecules of adenosine triphosphate (ATP) in our bodies that provide us with energy as it is broken down into its constituent pieces.”
2 comments
@Tracy: Our recommend fermenting time for sauerkraut is 7-10 days. Please refer to our recipe for the Classic Sauerkraut here: https://chouami.com/blogs/recipes/classic-sauerkraut
Thank you!
After you let your cabbage set in the ChouAmi how long before you can eat it? I’ve chopped my cabbage & seasoned with salt. I’ve let it set for 30 min then put in my ChouAmi. How ling in the ChouAmi?