Sauerkraut - natural probiotic, helps fixing stomach disorders.

Author: Ruski Way Deli & Cafe   Date Posted:3 December 2014 

Sauerkraut is made by fermenting cabbage. It has long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferments the sugars in the cabbage.

Lactic fermentation, an age-old technique now in vogue for its health benefits. The necessary bacteria and yeasts are naturally present on cabbage leaves. Apart from salt, which starts the process, no other ingredients are required. So avoid buying brands with added chemical preservatives.

Do not confuse sauerkraut with vinegary, pickled cabbage. Sauerkraut isn't noticeably salty, vinegary (though slightly sour, of course) or even crunchy. Rather, it has a comfortingly soft texture, and a mild acidity that makes it an ideal foil for fattier meats. Rinsing makes it mellower still.

Sauerkraut contains high levels of dietary fiber, as well as significant levels of vitamin A, vitamin C, vitamin K, and various B vitamins.

It is a good source of iron, manganese, copper, sodium, magnesium, and calcium, in addition to contributing a moderate amount of protein to your diet. It is also low in calories and a very good source of folate and potassium.

Raw sauerkraut is distinctly different from store-bought, canned sauerkraut. While many food manufacturers can or jar their kraut using heat in order to extend shelf life, raw sauerkraut is lacto-fermented and is alive with good bacteria and probiotics.

If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. The fiber and supply of probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.

Sauerkraut is a time-honored folk remedy for canker sores. It is used by rinsing the mouth with sauerkraut juice for about 30 seconds several times a day, or by placing a wad of sauerkraut against the affected area for a minute or so before chewing and swallowing the sauerkraut.

Sauerkraut is used as a condiment upon various foods. It is a perfect appetizer and an excellent addition to any main dish.

Sauerkraut is presented in menu of the most European countries and people from Russia, German, Poland etc are famously consume it with gusto, as do the French. The Chinese and Koreans are big on fermented brassicas too.

Why is it good for me?

Cabbage contains natural isothiocyanate compounds (such as sulforaphane), which have cancer-fighting properties. And as long as you choose the unpasteurised sort, sauerkraut is teeming with beneficial lactobacillus bacteria – more than is in live yoghurt – which increase the healthy flora in the intestinal tract. This helps the immune system fight infection, and aids digestion, hence sauerkraut's venerable reputation as a remedy for upset stomach and constipation.

Freshly made, uncooked and unpasteurized, free from any preservatives or additives, raw sauerkraut is always available at Ruski Way Deli & Café – in store or online.



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