Sauerkraut, a popular German food is made by souring grated cabbage with salt. Cabbage is an excellent source of vitamin C. The process of fermenting cabbage into sauerkraut transforms it into a probiotic rich food. Probiotic foods such as sauerkraut contain live beneficial bacteria that help balance gut flora, and promote healthy immune function.
A Finnish study conducted by research manager, Eeva-Liisa Ryhanen, Ph.D. reported, “We are finding that fermented cabbage could be healthier than raw or cooked cabbage, especially for fighting cancer.”
It is sold commercially in jars, and can be substituted for coleslaw. Want to make your own sauerkraut? Here’s the easy to follow step-by-step instructions.
Home-Made Sauerkraut Recipe
1 large head green cabbage
1 Tablespoon sea salt
Garlic, onion, black pepper, to taste, or your choice of seasonings
Fall is sauerkraut season. What’s your favorite food pairing with sauerkraut?
About the Author:
Deborah Tukua is a nonfiction author, and editor of Journey to Natural Living. She is author of seven books including, Naturally Sweet Blender Treats: 55 Fresh from the Blender Recipes, and Marketing Strategies for Chiropractic Success. Deborah has been a regular lifestyle feature writer for the Farmers' Almanac since 2004.
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