Sauerkraut has many health properties and low calories. Sauerkraut has a positive effect on the digestive system, stimulates the immune system, lowers blood cholesterol, reduces the risk of heart disease and improves the condition of the skin. properties and nutritional value of sauerkraut and what vitamins it provides.
Sauerkraut (sauerkraut) is obtained as a result of the fermentation process, which affects its properties and nutritional values, as well as calorific value.The fermentation is done in such a way that the sugars are transformed into lactic acid, which is a natural preservative of sauerkraut. The preparation of sauerkraut is mainly used fresh white cabbage, less often from red cabbage, which is previously subjected to shredding and salting. Then the cabbage is kneaded, tightly closed and leaves at a temperature of up to 10 degrees C. Sometimes a sauerkraut is added to sauerkraut, apples, cumin, coriander or dill.
Sauerkraut – health properties
Low-calorie sauerkraut is only 12 kcal in 100 g of the product, additionally it is a source of vitamin C, magnesium, potassium, iron and calcium, and has positive health benefits resulting from the presence of lactic acid bacteria formed in the fermentation process.
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Sauerkraut is known for centuries, it is believed that it was known in the sixteenth and seventeenth centuries, and its production was initiated in China, then spread also in Europe.Its health benefits were known primarily to travelers whose sauerkraut protected against disease and avitaminosis.
Sauerkraut – use in the kitchen
Sauerkraut is widely used in the kitchen and can be used to prepare salads with the addition of carrots, apples, vegetable oils or yoghurt as well as hot dishes.
The characteristic smell of sauerkraut is caused by sulfur compounds called glucosinolates, which have numerous health properties.
As a component of stew, stuffing for croquettes, dumplings, patties. Sauerkraut can also be used to prepare soup, use it as an addition to meat or casseroles.
It is worth knowing that sauerkraut added to hot dogs can reduce the harmful effects of nitrates and nitrites present in sausages.
Sauerkraut – how to choose this good quality?
Good-quality sauerkraut should have a light yellow color, and the water should be slightly cloudy. It should be characterized by sour taste and cabbage scent and firmness.
Gray or reddish cabbage should arouse the suspicion that it is broken, whereas white cabbage and slightly sour cabbage is evidence of its adulteration by the addition of vinegar by the producer in the loss of the production process in order to accelerate it.
It is best to buy fresh sauerkraut from the barrel, which is not repackaged in retail packaging .This way, it is not exposed to the loss of valuable ingredients as a result of oxygen from the air, light and high temperature in the pasteurized cabbage .Pernized, sold in jars, is definitely Lower nutritious value After opening, such sauerkraut should be used within 3 days, later the cabbage will rot.
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