As we know, our ancestors regularly consume fermented foods. They ate this food because of the numerous health and nutritional benefits.
According to Jillian Levy, CHHC:
In Central Europe, the fermented cabbage known as Sauerkraut has been used hundreds of years ago. This cabbage is one of the best methods of preparing food, and that’s fermentation. And thus it represents an exciting source of nutrients.
In addition, the Integrative Medicine Institute located in Germany in the city of Viten has proven that Sauerkraut is one of the oldest ways of conserving food. On the other
This process of preparation is called lacto-fermentation, and represents an excellent source of enzymes that are necessary for the absorption of nutrients and the digestion of food.
Sauerkraut (cabbage) that can be found in the markets does not have all the nutritional benefits, because it is treated and pasteurized with numerous chemicals.
Here you can see how to prepare Sauerkraut at home:
- 6 kg of fresh cabbage
- 3 tablespoons of salt salt
As first, outer leaves of fresh cabbage should be removed. In a large bowl, mix well the cabbage with sea salt and leave it for 15 minutes to stand still.
Then, in a large container, pound
It should be stored at room temperature, in a dry, dark place and covered with a lid.