By: Ivana Dragica |
Sauerkraut – an advocate of good digestion and immunity |
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In rural regions of Croatia there is a long tradition of pickling cabbage.
Sauerkraut has been one of the most important food items and vitamin C sources to our ancestors.
Today, we follow such tradition and pickle cabbage for winter food stores.
It is true that many customs die out, but this one should not be allowed to die out since sauerkraut is extremely nutritive and healing food item.
Riches of sauerkraut
Sauerkraut has always been appreciated, especially as a remedy. It preparations has origins in Slavic culture, and it is still used today.
It is known that James Cook, a famous sailor, fed his crew with sauerkraut in order to prevent scurvy.
Sebastian Kneipp used it for treating diabetes, gout, burns and inflammations.
Healing properties of sauerkraut are stronger than healing properties of many famous herbs.
One hundred grams of sauerkraut contain as much as 20 mg of vitamin C. Furthermore, it contains vitamin A, folic acid, magnesium, iron, phosphorus, calcium, potassium, sodium, fibers and proteins.
It is a great source of vitamin B12, which is why it is recommended for vegetarians and vegans.
Red cabbage has up to seven time stronger healing properties than white one, and its color indicates it contains healing anthocyanins.
A remedy for digestive system
What makes a difference between sauerkraut and regular cabbage are probiotic bacteria.
Sauerkraut is original fermented food that is rich in probiotic cultures.
That makes sauerkraut extremely important in treating diseases caused by an intestinal flora imbalance, especially after antibiotic therapy and chemotherapy.
It has a calming effect on the stomach and intestines, their micro flora and peristaltic, which enhances digestion.
It helps digest fatty meals and enhances metabolism which enhances excretion of harmful compounds and cleans and regenerates liver.
Furthermore, it cleans the blood, slows down the aging processes and strengthens the immunity.
Heals wounds and burns
Sauerkraut enhances wound healing and it is effective against rheum and blood vessel inflammations.
You can use it locally for alleviating itching caused by various allergic inflammations, lesser burns and insect bites, especially of bees and wasps.
Place wrapping made of sauerkraut leaf around the affected area and wrap it with bandages or cloths.
If you suffer from headaches, place one sauerkraut leaf on your forehead and wrap a cloth around it.
For lifting mood and good health in general, eat two to three spoons of grated sauerkraut every day.
People that consume larger quantities of sauerkraut are stronger and more resistant to diseases. That is why sauerkraut is especially recommended for elderly people, people with weakened immunity and children.
Benefits of sauerkraut juice
Brine – sauerkraut juice – has many health benefits.
It is rich in vitamins C, E, K and B and vitamin U, one of the rarest vitamins and a vitamin important for treating stomach and duodenal ulcers.
A folk remedy for treating loss of hearing includes brine. In the evening, before sleeping, soak a piece of cotton in sauerkraut brine and place it in your ear. Leave the cotton during the night and remove it in the morning.
Furthermore, brine is effective against fungi and bacteria, protects against inflammations, helps against ulcers and treats hangover.
Sauerkraut in cuisine
In order to use all nutritive potentials of sauerkraut, eat it raw, as well as its brine.
The healthiest form of sauerkraut is the salad with pumpkin seed oil. In addition, you can boil, fry, bake and stew sauerkraut and combine it with cereals, for example barley.
Sauerkraut preparation:
- 15 kg of cabbage
- 0.5 kg of salt
- six laurel leaves
- one spoon of pepper powder
- pumpkin pieces (for yellowish color)
- according to your taste: lovage, caraway, fennel, grapes or apples
In a plastic barrel, place one layer of chopped cabbage and cover it with salt and spices. Continue adding layers until you have used all ingredients. Pour water over cabbage and hermetically seal the barrel.
Firstly, place cabbage on room temperature until it pickles, which takes about one month.
Then relocate it to a cold place such as cellar and keep it on temperature that does not exceed 5 degrees C.
If the barrel is not completely full, fill nylon bag with water and place it in the barrel as a weight on the cabbage, to compress it.
Three-day cabbage diet
Using this diet you can lose 3 kg in just three days and at the same time detoxify your organism.
On the first day eat up to 1.5 kg of cabbage, divided into meals. Drink lots of water with a few lemon drops.
On the second day eat 0.5 kg of cabbage, a piece of bread and several spoons of cottage cheese. Repeat this meal for lunch, but add apples sliced into cubes into the cabbage.
For dinner, add two cooked potatoes, 5 g of butter, a bit of onion and cumin (on any other spice according to your taste) to cabbage and bake the mixture for a while.
On the third day combine menu from the previous two days, according to your appetite.
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