Sauerkraut is fermented cabbage that has a long history and a new-found popularity. Fermentation is a complex biochemical process that not only preserves vegetables but it also gives them a tangy taste due to the proliferation of good bacterias. These healthy bacteria flourish in the fermentation process and have been proven to be extremely beneficial to overall health. Sauerkraut can be eaten plain or on sandwiches, in wraps, salads or stirred into soups.
Sauerkraut helps the body in many ways:
- increases the amount of healthy bacteria in the gut to regulate the digestive process, boost immunity, balance moods and regulate hormones
- it's high in antioxidants, helping to prevent cell damage and cancer
- contains high levels of Vitamin C to help boost immunity
- inhibits the growth of disease-causing organisms (pathogens) including Salmonella, Campylobacter and Clostridium
- contains phytochemicals known as flavonoids, which have the capacity to lower cholesterol levels in the blood, and reduce the risk of many heart diseases