Useful properties of sauerkraut. Sauerkraut: benefits and harms to our health

Developed nicotinic acid PP helps to strengthen human hair and nails and also stops skin aging.

Useful properties of sauerkraut can be listed further, but you need to pay attention to contraindications.

Pickling contraindications

In addition to warnings, there are other contraindications in the mass allowed for use, which include:

1. The use of cabbage in sauerkraut is not recommended for people with diseases and lesions of the gastrointestinal tract, for example, with gastritis, pancreatitis or gastric and duodenal ulcers.
2. The presented dish is property of increasing blood pressure Therefore, hypertensive patients should not use it.
3. In the presence of kidney failure, you should not resort to eating sauerkraut - this will lead to to swelling and other lesions of internal organs.

Despite the beneficial properties of a pickled vegetable, its contraindications can lead to significant complications of existing diseases if the warnings are not followed.

About the benefits of sauerkraut, video:

The benefits of cabbage for men and women

Of course, most fans of the presented pickle are wondering if benefits of sauerkraut for women and men.

Surprisingly, the strong half of humanity and the fair sex can solve some savory problems with the help of daily or regular consumption of the dish.

Benefits for men

What is useful sauerkraut for men? It turns out that this unique and tasty product has a positive effect on male potency.

So, with the help of daily use of pickle, you can prevent the development of diseases of the prostate gland.

Many men have experienced the effect of the product and compare it with a natural aphrodisiac.

Benefits for women

Sauerkraut for women is the best dish for rejuvenating the skin and the body, as well as for losing weight and preventing weight gain, as mentioned above.

Women often use the presented product as a natural cosmetic product in the form of face masks, and also arrange fasting days for themselves in order to maintain their slim figure.

As for the other representatives of the fair sex, then sauerkraut during pregnancy helps to cope with nausea during toxicosis.

But in the long term of pregnancy, its use should be abandoned, because salt content affects fluid retention in the body, and excess accumulated water will only harm the health of the mother and baby.

A fresh vegetable may not harm the baby's intestines, but the pickled version quite often leads to gas formation and colic in a child.

This is often due to the spices and vinegar added to the cabbage, which provokes bloating in both the mother and the baby.

Weight loss with sauerkraut

Effective than many of the fair sex use.

The presented pickle contains only 20 kcal per 100 g of product, so it should be introduced into your diet daily.

Firstly, a vegetable in this form can improve metabolism.

Secondly, will begin to actively break down body fat.

sauerkraut diet has two variants of its existence.

1. So, the first option is a normal fasting day, when per day, only this pickle is allowed, without additional introduction of products.

Such a fasting day is maintained only 1 time per week, and preferably in two weeks, since the unlimited use of pickling salt can adversely affect the functioning of the kidneys.

During the unloading day should drink more fluids- water, tea, carefully with fermented milk products.

2. The second option implies a weekly diet in the form of eating pickles with the addition of protein foods, legumes, other fresh vegetables and fruits.

You should adhere to fractional nutrition - at least 5-6 times a day, in small quantities. Flour and confectionery products are prohibited. Also drink at least 2 liters of fluid daily.

In a week, such nutrition can be reset up to 5 kg overweight.

• Sauerkraut for gastritis it may even be useful, especially if the patient has a disease with low acidity. In this case, the secretion of gastric juice increases, which affects the improvement of the patient's appetite. But in the presence of increased acidity of the stomach, it is really better to refuse the product.
• Pancreatitis is also included in the list of prohibitions for eating sauerkraut, but only at first glance. Yes, in its pure form, pickles for pancreatitis cannot be used, but if you rinse it, washing off the salt and brine, then using a small amount will only help in the treatment of the disease.
• "Sweet Blood", or Can diabetics eat sauerkraut? The answers of experts are unequivocally only positive. So, this leaven allows not only to cleanse the body of toxins and toxins, which has a positive effect on the functioning of the whole organism in the presence of diabetes, but also to reduce the level of glucose in the blood, and this significantly improves the patient's condition.

If you have any contraindications to the use of the presented dish, consult your doctor, perhaps everything is not so categorical and unshakable.

Perfect sauerkraut video:

Classic sauerkraut recipe

There are a huge number of recipes for preparing the presented dish.

Many housewives add vinegar, lemon or lemon juice, various spices and spices to the composition.

But there is a classic recipe for sauerkraut:

1. To prepare the pickle, you need to take two medium cabbages and two large carrots.
2. Both vegetables are washed and chopped on a coarse grater. (can be cut with a knife into thin chips).
3. Now in large capacity it is necessary to carefully grind the cabbage and carrots, while adding a tablespoon of salt and sugar.
4. The resulting mixture put into jars and close them with ordinary rubber lids.

Banks with cabbage must be removed in a cool place for the complete preparation of salting, which takes about 4-5 days.

Sauerkraut is always appreciated in winter. She is especially praised after the New Year holidays in the morning - this is already a reason to make the presented tasty and healthy preparation for the winter.

Sauerkraut is a product obtained by lactic acid fermentation of chopped or chopped cabbage leaves. The role of preservatives in this case is played by lactic acid and salt. Mustard oils with a high sulfur content give the product a specific taste and aroma, turning it into a healthy and tasty snack.

Homeland of sauerkraut is China. There are archaeological data confirming that this dish began to be cooked in the Middle Kingdom almost 3 thousand years ago. Later, the simple technology of fermenting cabbage was mastered in Korea and Central Europe. In Russia, this dish became widespread only by the middle of the 16th century.

Sauerkraut is an affordable and healthy product. It is eaten as a snack or garnish, used to make salads, first courses or baking toppings. In folk medicine, with the help of sauerkraut and the brine released from it, a wide variety of disorders in the body are corrected.

Traditional recipe for sauerkraut

• white cabbage - 5 kg;
• sour apples - 4-5 pcs.;
• carrots - 350–400 g;
• table salt - 100 g;
• cranberries and (or) lingonberries - 70–80 g.

Cooking:

• Cabbage is cut into long noodle-like pieces, carrots are cut into thin strips, and apples are cut into large slices.
• The resulting mass is sprinkled with salt, mixed with berries and poured into a wooden tub scalded with boiling water.
• The mixture is tightly packed and pressed down with a yoke.
• Cabbage fermentation lasts 5 days at a temperature of about 20 ° C. During this period, the escaping foam is regularly removed and the compacted mixture is pierced daily with a sharp wooden stick.
• On day 5-6, a tub of sauerkraut is transferred to a cool place.
• The dish comes to readiness after 1.5–2 weeks.

Rules for the selection and storage of sauerkraut

Sauerkraut can be purchased at the store or in the market. When choosing this product, it is important to consider the following nuances:

• Before buying sauerkraut in the store, you need to carefully read the label on the package. The product should not contain vinegar essence, lemon juice or citric acid.
• High-quality sauerkraut has a pronounced sour-salty taste, white color (sometimes with a pinkish-gold tint) and a pleasant aroma of pickles. It is better to refrain from buying products that have a musty or other unpleasant odor, gray color or dark spots.
• The sauerkraut should be firm and crispy. If the product does not crunch, then the technology for its preparation has been violated.
• Most vitamins are stored in coarsely chopped cabbage leaves.
• The brine should have a viscous, slightly slimy consistency.

You need to store cabbage in the dark at a temperature of about 0 ° C: in the heat, the product begins to ferment intensively, and in the cold, it freezes and loses its nutritional properties. For storage, it is better to use wooden, ceramic or glass containers.

Nutritional value of the product

100 g of sauerkraut contains the following nutrients:

• proteins - 1.511 g;
• fats - 0.092 g;
• carbohydrates - 5.179 g;
• dietary fiber - 3.891 g;
• water - 87.414 g;
• ash - 0.816 g.

Digestible carbohydrates in the composition of 100 g of the product are sugar (4.998 g), starch and dextrins (0.181 g).

Vitamins in sauerkraut

Sauerkraut contains a whole complex of vitamins. When eating 100 g of this product, the following enters the gastrointestinal tract:

• retinol equivalent (A) - 598.744 mcg;
• thiamine (B1) - 0.027 mg;
• riboflavin (B2) - 0.038 mg;
• pantothenate (B5) - 0.179 mg;
• pyridoxine (B6) - 0.074 mg;
• folates (B9) - 8.816 mcg;
• ascorbic acid (C) - 38.064 mg;
• alpha-tocopherol, tocopherol equivalent (E) - 0.166 mg;
• nicotinic acid (PP) - 0.966 mg.

Sauerkraut also contains biotin - vitamin B7 or H. The concentration of this compound is 0.094 micrograms per 100 g of product.

Calorie content of the dish

The energy value of 100 g of sauerkraut is 26.813 kcal. A teaspoon of this snack contains 2.741 kcal, a tablespoon contains 7.819 kcal, and a glass contains 41.147 kcal.

Useful elements in sauerkraut

Trace elements in 100 g of sauerkraut:

• zinc - 0.376 mg;
• iodine - 2.805 mcg;
• aluminum - 492.819 mcg;
• chromium - 4.572 mcg;
• manganese - 0.164 mg;
• rubidium - 5.544 mcg;
• molybdenum - 12.063 mcg;
• cobalt - 2.966 mcg;
• boron - 197.806 mcg;
• lithium - 0.377 mcg;
• nickel - 14.083 mcg;
• fluorine - 12.173 mcg;
• vanadium - 6.371 mcg;
• copper - 81.293 mcg;
• iron - 0.794 mg.

Macronutrients in a 100-gram serving of the dish:

• sodium - 21.793 mg;
• potassium - 283.361 mg;
• chlorine - 1243.578 mg;
• sulfur - 34.579 mg;
• calcium - 49.721 mg;
• phosphorus - 29.732 mg;
• magnesium - 16.244 mg.

Useful properties of sauerkraut

• Sauerkraut is a dietary product with a low energy value. People who want to lose weight can diversify their diet with this snack without fear of consequences.
• The brine released during the fermentation of cabbage has laxative properties. In order to cope with prolonged constipation, it is enough to drink half a glass of this remedy before breakfast, lunch and dinner.
• Sauerkraut is an affordable source of ascorbic acid and other vitamins. With the regular inclusion of this dish in the diet, the likelihood of developing colds, hypovitaminosis and beriberi decreases, the overall tone of the body and its ability to resist infections increase.
• Sauerkraut is a real storehouse of antioxidant compounds that neutralize the negative effects of free radicals, slow down the aging of the body and reduce the risk of developing malignant tumors.
• The brine released during lactic acid fermentation of cabbage leaves helps women cope with toxicosis during the period of gestation. In order to get rid of nausea, it is enough to drink 3 tablespoons of this remedy every morning.
• Cabbage, fermented without sweeteners, contains a complex of substances that reduce the concentration of sugar in the blood.
• With regular consumption of fermented cabbage leaves, the composition of the intestinal microflora is normalized, the secretory activity of the gastrointestinal tract increases, and the risk of developing disorders in the digestive system is reduced.
• Sauerkraut is rich in compounds that help increase bone density and prevent osteoporosis.
• Substances that enter the body when consuming this product contribute to the acceleration of lipid, carbohydrate and protein metabolism.
• Vitamin A and other compounds present in fermented cabbage leaves help improve vision, protect the visual apparatus during increased eye strain.
• Women who regularly include sauerkraut in their diet are more likely to tolerate the manifestations of menopausal syndrome.
• Fermented cabbage leaves are an effective detoxifier. By eating 150 g of this product per day, you can accelerate the removal of toxins, poisons, salts of heavy metals and other harmful substances from the body.
• B vitamins, which are rich in sauerkraut, strengthen the nervous system. People in whose diet this dish is constantly present rarely suffer from neurosis, depression, insomnia, and sudden mood swings.
• Iron and other nutrients found in sauerkraut leaves improve blood formation. Therefore, this dish is recommended for people suffering from anemia.
• Substances present in sauerkraut increase potency, improve the composition of ejaculate and reduce the risk of developing disorders in the genitourinary system in men.
• In folk medicine, sauerkraut is used to combat hemorrhoids. The product is ground in a mortar, the resulting slurry is wrapped in gauze and applied to the inflamed node for 2-3 hours.
• Substances present in sauerkraut help remove excess cholesterol from the body, give elasticity and strength to the walls of capillaries, veins and arteries, strengthen the heart muscle, and regulate the heart rate. Thanks to this, people who daily include this dish in their menu reduce the risk of developing arrhythmia, atherosclerosis and other cardiac diseases.
• Scientific studies show that sauerkraut has antihistamine properties. In people who consume this product daily, the risk of allergic reactions and asthma attacks is reduced.
• The juice released during the fermentation of cabbage leaves has analgesic, antiseptic and anti-inflammatory properties. Traditional healers advise rinsing the mouth with this remedy for sore throat, laryngitis, pharyngitis, gingivitis and stomatitis.
• With congestion in the gallbladder, it is useful to drink cabbage brine, half diluted with tomato juice. The remedy should be taken in a third of a glass 25 minutes before breakfast, lunch or dinner.
• Sauerkraut contains a complex of compounds that improve the condition of nails and hair, giving them a healthy shine and accelerating their growth.
• In folk medicine, sauerkraut brine is used to treat superficial burns. A sterile cloth soaked with this agent is applied to the affected area. Lotion is changed every 20 minutes.
• The juice that is released when pickling cabbage leaves is an effective hangover cure.

Cosmetic properties of sauerkraut

• From fermented cabbage leaves, a mask is prepared that cleanses and whitens the skin, smoothes fine wrinkles. The product is squeezed, crushed in a blender and applied in a thin layer to problem areas. After 40 minutes, the cabbage mass is washed off, and any moisturizer is applied to the treated skin.
• Sauerkraut pickle is an effective remedy for acne. Sterile gauze is impregnated with liquid and applied to problem areas for 10 minutes. The procedure is repeated daily.
• A mask is prepared from sauerkraut that regulates the work of the sebaceous glands, narrows enlarged pores and blocks the spread of inflammatory processes on too oily skin. The product (4 tablespoons) is crushed in a blender, combined with beaten egg white and 4 teaspoons of potato starch. The mass is thoroughly mixed and distributed over the skin. After 25 minutes, the composition is washed off with warm water.
• Sauerkraut can be the basis for a mask that moisturizes dry and sensitive skin. The product (3 tablespoons) is mashed, combined with egg yolk and olive oil (1.5 teaspoons). The resulting mass is whipped and distributed over the problem skin. After 35 minutes, the composition is washed off with cool water.
• The juice released when fermenting cabbage leaves helps strengthen hair follicles and slow down excessive hair loss. To prepare a remedy, ½ cup of brine is combined with 1.5 teaspoons of honey, mixed and heated to 40 ° C. The resulting composition is rubbed into the scalp in a circular motion and left for 40 minutes. The procedure is carried out every 8-9 days.

Contraindications and harm of sauerkraut

• Abuse of sauerkraut can provoke bloating, active gas formation, diarrhea.
• Substances present in fermented cabbage leaves slow down the absorption of iodine. People who are at risk for thyroid disease should consult a doctor before including this snack on the menu.
• Sauerkraut is a dish with a high salt content. Therefore, people suffering from hypertension, gout and edema should limit their consumption of this product.
• Sauerkraut is contraindicated in case of excessive acidity of gastric juice, severe diseases of the kidneys and pancreas, gastritis, in the presence of stones in the gallbladder.
• Nutritionists do not recommend including this snack in the diet of children under 5 years old.

A crispy snack with a spicy taste and a specific sourness is familiar to everyone. In addition to the unique taste qualities, such salting has therapeutic and preventive properties, but at the same time it has some contraindications for use. To create a balanced menu and properly supplement your diet, you need to know what the benefits and harms of the product are, what are the composition and calorie content of sauerkraut.

Composition and value of the product

In the process of fermentation, this unique vegetable not only retains all the original vitamins and minerals, but also acquires an additional complex of useful substances, which determines the properties of the workpiece:

• vitamin C is a powerful antioxidant;
• a complex of other extremely important vitamins: B, A, PP, E, H, U, K;
• chemical elements and minerals: nicotinic acid, magnesium, iron, zinc, potassium and iodine;
• fiber and pectin are essential components for good digestion;
• lactic acid, which is formed during the fermentation process, is a preventive and therapeutic substance against Escherichia coli and other harmful microorganisms.

A unique feature of sauerkraut is the preservation of the vitamin and mineral complex for several months after preparation, subject to storage conditions. It is for this reason that this type of salting has been used since ancient times - an affordable product helped to survive the harsh winters.

Benefits and medicinal properties

The positive effects of sauerkraut on health are recognized by doctors and nutritionists, and also confirmed by the centuries-old history of the use of the product.

• The immune system.

Sauerkraut is a multivitamin remedy for the prevention and treatment of beriberi and related problems and diseases (scurvy, seasonal colds). The content of vitamin C in sauerkraut is greater than in citrus fruits - 150 grams of the preparation per day fills the daily need for this essential element that is not synthesized by the human body and must be consumed with daily food.

• Digestive system.

Sauerkraut in moderation in the absence of gastrointestinal diseases has a positive effect on digestion. Enzymes and lactic acid bacteria heal the intestinal microflora, destroy pathogenic microorganisms and prevent dysbacteriosis. Fiber enhances metabolism and accelerates the flow of nutrients from the gastrointestinal tract into the blood, eliminates constipation. Due to the presence of vitamin U, which normalizes the acid balance, sauerkraut is a means of preventing gastric and duodenal ulcers.

• The cardiovascular system.

The general preventive property of salt-sour cabbage is to lower cholesterol levels and prevent subsequent complications - the formation of plaques on the walls of blood vessels, the development of atherosclerosis and heart ischemia.

• Nervous system.

Pickles are rich in B vitamins, which are responsible for the stable functioning of the central nervous system. With sufficient intake of the substance in the body, the normal psycho-emotional background is restored, mood improves, sleep normalizes, and stress resistance increases.

• Endocrine system.

The product is allowed for diabetes mellitus, since it does not contain simple carbohydrates (sucrose, fructose). Normalizes the work of the pancreas, the functioning of which is impaired in type 1 and type 2 diabetes.

Pickled cabbage is not as healthy as traditional sauerkraut: it uses sugar, vinegar, and other not-so-healthy ingredients to make it. Due to the absence of the fermentation process, lactic acid is not formed - the most important substance in the composition of pickled pickled salt.

This is not a complete list of the beneficial properties of pickles. Popular rumor ascribes to him amazing abilities to improve the sexual performance of men, although there is no scientific evidence for this yet. Women use salt juice in beauty treatments for hair and face at home. Brine in pure or diluted form effectively fights hangover and helps to alleviate the manifestation of toxicosis during pregnancy in women.

Sauerkraut must be included in the diet, especially in winter, to prevent beriberi and increase immunity. At the same time, it is important to use the product correctly - as an addition to side dishes and meat dishes. You can not eat pickles on an empty stomach.

Sauerkraut dishes can be present on the table of healthy people no more than 2-4 times a week, since even a small portion contains half the daily allowance of table salt.

Contraindications and harm

Like most other foods, sauerkraut has a number of restrictions on consumption, which are associated with the acidic environment of the product and the content of a large amount of salt.

Contraindications:

• diseases of the pancreas;
• increased acidity of the stomach;
• kidney problems;
• hypertension - any salty foods provoke an increase in blood pressure;
• serious diseases of the cardiovascular system - pickles cause fluid retention and swelling;
• lactation period - can cause colic in the baby;
• individual tendency to flatulence.

To reduce the harm of the product, you can use salt-free fermentation methods or rinse the product before use - however, in this case, you will wash off most of the nutrients. However, for pickle lovers who have contraindications for health reasons, this is the only way to indulge in traditional pickles from time to time.

Another option is to add vegetable unrefined virgin oil, which partially neutralizes the acid and improves the taste characteristics of a cold salad. You can use not only sunflower, but also corn, linseed, olive,.

cabbage and diet

Despite the fact that sauerkraut improves appetite, this low-calorie and vitamin product is recommended to be included in a weight loss diet for the following reasons:

• 100 grams of the workpiece contain only 20 kcal (with the addition of vegetable oil, the calorie content doubles);
• due to the high fiber content, cabbage gives a feeling of satiety for a long period;
• a rich vitamin and mineral complex compensates for the deficiency of essential substances, which often occurs with diets and the rejection of other products;
• the high content of tartronic acid - a natural "burner" of fat deposits - contributes to a faster achievement of the goal.

On a cabbage diet, you can lose up to 5 kg per week. However, nutritionists warn that it is absolutely impossible to eat only one cabbage. The acids contained in the product cause irritation of the gastric mucosa and can cause gastrointestinal diseases.

A balanced healthy diet for weight loss is a combination of salty preparation with side dishes and lean meats, such as boiled chicken breast and rice. This diet is suitable for healthy people without serious diseases.

Pickle in home cosmetology

To get rid of oily skin and acne, reduce pores and discoloration of age spots, you can use masks based on sour cabbage.

• For all skin types.

Grind cabbage in a meat grinder or combine. Apply the paste on your face for 20-25 minutes. Wash off with warm water.

• For oily skin.

Whip the egg white into foam. Mix with a tablespoon of juice squeezed from sauerkraut. Add a tablespoon of flour. Keep the mask for 10-15 minutes, then wash first with warm and then cool water.

• For dry skin.

Mix the beaten egg yolk with cabbage juice, add 1 teaspoon of vegetable oil. Apply to face for 20 minutes. Wash off with warm water.

The benefits of homemade cosmetic masks based on natural ingredients can be felt almost immediately after the first few applications. It is recommended to use these recipes no more than 2 times a week.

Brine and juice are not the same thing. accumulates inside the leaves and contains the highest concentration of useful components. To get it, you need to grind chopped sauerkraut, and then squeeze the liquid through several layers of gauze.

How to prepare correctly?

Fermentation is the oldest type of salting vegetables for the winter. Pickles are consumed not only in their pure form, but are also widely used to prepare a variety of dishes.

Sauerkraut can be found in almost all national cuisines of the world in one form or another. The culinary calling card of Germany is sausages with stewed sauerkraut. Polish bigus is made from a mixture of fresh and sauerkraut. Russian cuisine is also impossible to imagine without this snack.

To get a tasty and healthy product with a maximum supply of vitamins and minerals, you need to know the basic rules for harvesting vegetables.

• For fermentation, it is best to take dense forks of medium and late varieties.
• For harvesting heads of cabbage, wooden barrels are used; at home, cabbage is chopped and fermented in glass jars.
• Often, housewives add apples to the blanks and - additional components improve the taste of the finished pickle and enrich it with vitamins.
• An important rule is the observance of the proportions of salt to the volume of the main ingredient.

Cabbage, fermented with whole heads or halves, contains 2 times more nutrients than chopped.

The classic way to prepare sour pickled billets consists of 7 stages.

• Forks need to be cleaned from the upper layers of leaves, cut into medium straws, put in a wide cup.
• Wash 2 medium carrots, peel, grate on a coarse grater, send to the cabbage.
• Mix the mixture, add salt (at the rate of 2 teaspoons per 1 kg of vegetables) and grind thoroughly until the juice is released.
• Tamp the workpiece tightly into a clean and dry glass jar, trying not to leave free space.
• After a few hours, the released juice will completely cover the vegetables and the fermentation process will begin.
• Within 3 days, the container should be in a warm room. It is necessary to periodically pierce the cabbage with a wooden stick to speed up the release of gas.
• The finished pickle remains to be moved for storage in the refrigerator or cellar.

Sauerkraut is an incredibly tasty and healthy dish. Of course, this is not a cure for all diseases. However, the unique vitamin-mineral complex of the preparation allows us to call it a highly effective therapeutic and preventive food product that should be included in reasonable amounts in the daily diet of men, women and children in the absence of special medical contraindications.

Oct-27-2016

What is sauerkraut?

What is sauerkraut, the benefits and harms of this product for the human body, what medicinal properties does it have, all this is of great interest to those who lead a healthy lifestyle, monitor their health, and are interested in folk methods of treatment, including using vegetables.

So we will try to answer these questions in the following article. So:

Sauerkraut is a product of natural canning of cabbage as a result of the action of lactic acid, which is formed during the fermentation process. Cabbage is fermented in several ways: whole heads, parts of heads, shredded cabbage. The principle of "purity" remains unchanged - the absence of additional preservatives, such as vinegar. If vinegar is present in the cabbage, then we need to talk about pickled cabbage, which already has other properties. The fermentation technology as a whole is as follows. Cabbage is cut (or shredded), slightly kneaded so that cabbage juice appears, salt and a little sugar are added, which, in addition to giving taste, speeds up the fermentation process.

The mashed cabbage is put in a barrel and pressed down with oppression so that the juice completely covers it.

The fermentation process is completed in an average of 3-7 days, after which the barrel is taken out into the cold to prevent the souring process.

Sauerkraut can be stored in the cold for several months - lactic acid, formed as a result of the fermentation of sugars, does not allow molds to form.

Most often, white cabbage is fermented.

White cabbage (garden) (Latin name - Brassica oleracea L.) belongs to the cruciferous family.

It is a biennial plant with large fleshy leaves. Its root is taproot, branched. The stem (stump) is erect, short, thick and fleshy in the first year. In the second year, the stump is straight, cylindrical. Inside, the leaves fit snugly together in the form of a head of cabbage, white. Outer leaves are green, sessile, oblong.

If a two-year-old stalk is preserved during the winter and planted in the soil in the spring, then it will take root, shoots with flowers are formed from the buds, which then become fruits with seeds. The flowers have the correct shape: four petals, white or light yellow, collected in a rare brush. Flowering time is May-June. The fruit is a long pod with round seeds. Plant height reaches 50 cm.

In folk medicine, heads, leaves and cabbage juice are used.

Useful properties of sauerkraut:

Cabbage is rich in lactic acid, as it is fermented with the help of lactic acid bacteria. These bacteria, getting into the intestines, have a beneficial effect on its microflora, cleanse the putrefactive environment, and eliminate dysbacteriosis.

Sauerkraut has the ability to activate enzymes that cleanse the intestines of substances that contribute to the formation of malignant tumors. It also stimulates digestion and the activity of the entire gastrointestinal tract. It is a good preventive measure.

When sourdough cabbage, useful substances contained in other vegetables used in harvesting are well preserved: in carrots (carotene), apples (vitamins C and P), sweet peppers (carotene and vitamin C), cranberries and lingonberries (benzoic acid), bay leaf , anise, cumin, pepper, which contain phytoncides and essential oils that promote digestion and have a detrimental effect on microbes.

In addition, this product:

• Regulates metabolism. Due to the content of iodine, nicotinic acid (vitamin PP) in it, metabolism is normalized. It also helps to reduce excess weight.
• Reduces blood sugar levels due to fiber content. Cabbage is low in carbohydrates (sucrose and fructose), so it is very useful for people with diabetes.
• Helps with allergies and bronchial asthma. Studies have confirmed that sauerkraut contains substances that suppress the development of an allergic reaction, that is, have an antihistamine effect (for example, vitamin U). It is known that often an asthma attack provokes an allergic reaction.
• Fights pathogenic bacteria. Sauerkraut cooked according to all the rules has a bactericidal, analgesic, anti-inflammatory effect.
• Many women use it for cosmetic purposes. Masks based on it relieve acne, remove age spots, give the skin velvety, softness and freshness. Vitamin PP (nicotinic acid) contained in cabbage strengthens nails and hair.
• Sexual health. Acts as a powerful aphrodisiac and helps men maintain sexual strength and potency for years to come.
• Rejuvenates the body. The use of this product in food helps to cleanse the body, enrich the cells with nutrients that promote their regeneration, all this gives a rejuvenating effect.
• Improves appetite. The use of sauerkraut as a snack before dinner contributes to a significant increase in the secretion of the stomach glands. This is necessary for people who are debilitated by a long illness and/or who want to gain weight.
• Remedy for beriberi. With a lack of vitamins, it is strongly recommended to include this product in the daily menu, it will support the body and give strength.
• Remedy for nausea. Sauerkraut juice is recommended for toxicosis in pregnant women, according to reviews, this remedy remarkably saves from nausea.
• Helps with a hangover. Cabbage pickle is known to help after heavy drinking. It is clear that it is better to comply with the measure. But if it was not possible to follow this rule, then the brine from this product will come to the rescue.

Contraindications:

As with any product, sauerkraut can be harmful to certain people. Therefore, it should be used with caution, based on the recommendations of doctors and the advice of nutritionists.

To minimize the presence of such a product in your diet should be those who have gastritis with high acidity. Excessive consumption of it can provoke heartburn and lead to other stomach problems. Often, sauerkraut also causes increased gas formation, causing a lot of inconvenience to most people.

Heart disease and swelling are also indications to limit the use of sauerkraut, otherwise the harm to the body can be very significant. The fact is that when fermenting a vegetable, a rather large amount of salt is used, which is undesirable in the diet of cores and people prone to edema. Of course, excess salt can be removed by washing the cabbage with boiled water, but, remembering the possible harm, it is still not worth abusing the cores of this product.

This product can also harm people with diseases of the kidneys, liver and pancreas. Also, with hypertension, the rate of consumption of cabbage should be lower than in healthy people.

How to ferment cabbage for the winter at home?

Fermentation is based on the principle of creating an acidic environment in cabbage due to the formation of lactic acid as a result of the vital activity of certain types of microbes.

Fermentation, as a rule, is produced in barrels (or tubs) from different types of wood (except pine). Before sauerkraut, the barrels should be thoroughly washed with a hot salt solution (1 teaspoon per 1 liter of water) with a washcloth and rinsed well with water.

To disinfect the barrel, it is advisable to fumigate with sulfur: cover 0.5 teaspoon of burning sulfur with the barrel for 15–20 minutes.

If a new barrel is used for fermentation, then before using it, immediately before salting, fill the barrel with water and change it periodically for 15–20 days. Then all the harmful substances from the barrel will pass into the water. This precaution will avoid undesirable consequences, otherwise the sauerkraut will quickly turn black.

If there is not much fermented cabbage, then you can use ordinary glass jars for preservation or enameled dishes (basins, pans, etc.).

The sauerkraut must be covered on top with a cloth, then with a wooden lattice circle, on which to put a load. The load must be sufficient in weight so that it does not float, but also does not crumple.

The canvas, circle and load must be kept clean, for which they should be thoroughly washed about once a week with hot boiled water.

After 2-3 days, cabbage can be placed in jars. From above, across the narrow necks of the jars, you can insert stumps that will press it and prevent it from rising and the brine from flowing out. Banks must be placed in a cold place. Sauerkraut cannot be stored without brine. To prevent mold from appearing on the surface of the brine, a small amount of mustard powder should be poured on top.

You can ferment only certain varieties of cabbage. Mid-season varieties of white cabbage and its hybrids are best suited for this purpose. However, you can ferment and red cabbage. Heads of cabbage taken for sauerkraut should contain a lot of sugar and have fairly strong leaves.

Very often, when fermenting this vegetable, carrots are used, which are also rich in nutrients and retain them. Instead of carrots, beets or pumpkins are sometimes added. To improve the taste, you can put apples, berries (for example, lingonberries or cranberries), currant branches, dill, caraway seeds in cabbage. The most suitable temperature for fermentation is 15–20 °C, at which gas bubbles and foam will appear only on the second day.

After this, lactic acid fermentation should begin, which lasts about 9-10 days, then gases cease to be released, the brine becomes transparent and loses its bitterness. Sourdough can also be made at a lower temperature, then the cabbage will cook for a longer time. At 13-15°C this process will take 2 weeks, at 10-13°C - 3 weeks.

It is advisable to store sauerkraut at a temperature of 1-0 ° C. Lower temperatures will adversely affect the taste of cabbage and its vitamin C content.

Great video on the benefits of sauerkraut!

Sauerkraut treatment:

Many useful substances pass into sauerkraut juice (brine), so it also has healing properties. At the same time, cabbage juice does not contain fiber, which leads to bloating of the stomach and intestines and causes pain.

Sauerkraut has the ability to activate enzymes that cleanse the intestines of substances that contribute to the formation of malignant tumors.

Sauerkraut stimulates digestion and the activity of the entire gastrointestinal tract. It is a good preventive measure.

When sourdough cabbage, useful substances contained in other vegetables used in harvesting are well preserved: in carrots (carotene), apples (vitamins C and P), sweet peppers (carotene and vitamin C), cranberries and lingonberries (benzoic acid), bay leaf , anise, cumin, pepper, which contain fintocides and essential oils that promote digestion and have a detrimental effect on microbes.

Both sauerkraut itself and its brine are widely used in the treatment of certain diseases. Cabbage is rich in useful substances, which are almost all preserved after sourdough, having a general healing effect on the body and being a good preventive measure for many diseases, including cancer. Due to the activity of the substances contained in it, sauerkraut is a good bactericidal agent and is used for infectious diseases and for disinfecting wounds.

In addition, sauerkraut has an analgesic effect. Cabbage and brine are also used to reduce inflammation.

Sclerosis:

Sclerosis is caused by compaction of the connective tissue due to the death of parenchymal elements, in which scarring occurs in the heart, spinal cord, brain, liver and blood vessels (atherosclerosis).

For the treatment and prevention of atherosclerosis, it is recommended to drink cabbage pickle 0.5–1 cup 3 times a day 20 minutes before meals. In addition, it is useful to regularly eat sauerkraut and cabbage salads.

Constipation:

Constipation develops as a result of weakening of peristalsis. It is accompanied by depression, severe sweating, decreased appetite and a feeling of heaviness in the intestines. In the stomach and intestines of the patient, toxins are formed that spread throughout the body. Cabbage treatment helps to normalize bowel function and neutralize the effects of toxins.

As a laxative, sauerkraut brine helps very well. It should be drunk warm, 0.5 cup 3 times a day.

Hangover:

A hangover is called intoxication of the body as a result of drinking excessive amounts of alcoholic beverages. A person's condition depends on the severity of the poisoning and the state of his health.

During a hangover, the following symptoms are observed: lethargy, pallor, nausea, depression of cardiovascular tone, cold sweat, sunken eyes, muscle weakness, incoordination, hand tremor.

To prevent a hangover and get out of it, cabbage pickle is used. It invigorates and reduces pain. From the brine, you can prepare the next cocktail.

Required: 3 cups of brine, 100 g of onion, 1 tablespoon of tomato paste or tomato sauce, ground black pepper, sugar, salt to taste.

Cooking method:

Grind the onion to a pulp and mix with the brine, then add the tomato paste or sauce, as well as pepper, sugar and salt. Mix everything thoroughly.

At the first dose, you need to drink 0.5 cups of a cocktail, then drink the rest in several doses throughout the day.

If the drink is too thick, it can be diluted with boiled water in a ratio of 1:1.

Recipes from Yulia Nikolaeva's book Sauerkraut, Onion Peel, Horseradish.