Like kimchi, sauerkraut also requires the use of cabbage. The same word sauerkraut is German and means “sour cabbage.” When the sugars and starches in the cabbage break down, they produce a sour flavor. The sour taste you experience is simply lactic acid.
However, not all sauerkraut is made the same way. Canned or pasteurized sauerkraut has been exposed to high temperatures, eliminating the microorganisms that restore gut flora. It’s better to make sauerkraut at home with fresh cabbage. As the cabbage ferments, probiotics begin to grow.
Benefits of sauerkraut
Sauerkraut is a real boon when it comes to vitamins
Popular throughout Central Europe for centuries, sauerkraut is a great source of vitamin C. And vitamin C, a superstar antioxidant, helps protect the body from stress and damage caused by free radicals. Other healthy nutrients in sauerkraut include vitamin K, known for its role in blood clotting, as well as calcium, potassium, and phosphorus. An additional advantage is that fermentation makes these nutrients easier for your body to absorb.
Sauerkraut boosts your digestive system
Sauerkraut is rich in probiotic power, or beneficial bacteria that fend off toxins and less beneficial bacteria. In short, probiotics actually feed the good bacteria in your gut, leading to better digestive health. It has also been shown that probiotics reduce gas, bloating, diarrhea, constipation, and symptoms associated with Crohn’s disease and ulcerative colitis.
Sauerkraut might help you lose weight
Like most vegetables, sauerkraut is a low-calorie food with plenty of fiber. As such, it can help you feel full longer, which might aid in weight loss. With only 15 calories in two-thirds of a cup, sauerkraut is the perfect snack when you’re hungry between meals.
Sauerkraut may reduce the risk of Alzheimer’s
Recent research from Lund University in Sweden found that an unhealthy gut flora might speed up the development of Alzheimer’s disease. Furthermore, research conducted on mice shows that probiotics can positively influence memory.
Sauerkraut is good for the heart
Researchers have found that sauerkraut can lower cholesterol and triglyceride levels while significantly increasing levels of superoxide dismutase and glutathione, two beneficial antioxidants. These antioxidants help get rid of harmful free radicals that can damage the heart and blood vessels. Additionally, the fiber in sauerkraut will help remove cholesterol from the walls of the arteries and blood vessels by binding to fats and cholesterol and carrying them out of the body. The result: less cholesterol absorbed into the bloodstream.
Despite all the above, a warning: since sauerkraut is fermented with salt, it is high in sodium. So don’t overdo it. You might try substituting salt with seawater.
