It is known that our ancestors regularly consume fermented foods. They have consumed this food for the benefit of their health.
According to Ilian Levy, CHHC:
In Central Europe, pickled cabbage is a fermented cabbage and has been used by people for hundreds of years. This cabbage has several ways to prepare it for fermentation, from which a large number of nutrients will come.
Also, the Institute for Integrative Medicine, located in Witten, Germany, has shown that with Sauerkraut you can store your food for longer. We can mention in this post that this is an excellent source of vitamins C and B, which really need our body to function properly, as well as a number of other nutrients.
An ancient fermentation technique involves changing the chemical composition of your food. If you add kefir and yogurt, cabbage fermentation can bring you many benefits, such as better immunity, better digestion of your food in the stomach and many more.
The method and procedure of preparation is called lacto-fermentation and can contribute to the enzymes necessary for the absorption of nutrients from food and digestion.
You can’t find a nutritious Sauerkraut (cabbage) on the market because it contains too many chemicals.
We can show you how to make Sauerkraut (cabbage) at home:
- 6 kg of fresh cabbage
- 3 tablespoons salty salt
The first thing to do is to remove the top leaves from the cabbage and mix in a large bowl with sea salt and leave to stand for 15 minutes.
Then take a larger bowl, turn it upside down and add a little more salt to it. Add enough water to cover it and be under water.
Cover it and it should be stored in dry and dark place at room temperature.
The fermentation process will take from 20 to 30 days. So, once it’s done, your Sauerkraut cabbage will be ready to eat.