If you cut raw cabbage into fine pieces and ferment it, you end up with sauerkraut. Tasty, tart sauerkraut!
The name of this food item comes from the German words sauer (sour) and kraut (cabbage). While its name suggests that it originated in Germany, sauerkrait is in fact an invention of the Chinese, who first fermented cabbage in rice wine 2,000 years ago.
Fermentation was used to keep food from spoiling, without any knowledge of the goodness of the practice. What we do know now, is that the benefits of sauerkraut are many.
What are the benefits of sauerkraut?
Sauerkraut fermentation creates conditions that promote the growth of beneficial probiotics that provide powerful digestive and gut health benefits, such as helping to reduce gas, bloating, constipation, diarrhoea, and symptoms linked to Crohn’s disease and ulcerative colitis. They also help make foods more digestible, which increases your gut’s ability to absorb the vitamins and minerals they contain. Probiotics like those in sauerkraut can help improve the bacterial balance in your gut after it has been disturbed by the use of antibiotics.
Studies show that fermented cabbage has antioxidant and anti-inflammatory properties because of the presence of phytochemicals. Sauerkraut sits in its own fermented juices and is preserved with enzymes, vitamins, and beneficial bacteria without the loss of any of them through any kind of heat process. This makes it a superfood when it comes to the gut – and the lactic acid in sauerkraut also improves intestinal health.
We hope you enjoy our homemade sauerkraut, and any of the other tummy-friendly recipes that you decide to try out. If you have any questions about food choices to suit your digestive needs or any of our products, please do get in touch.
