Why homemade sauerkraut could be your secret weapon against FAT, cancer and heart disease

Fermented foods are experiencing a second wave of popularity due to the successful traditional food movement.  The wisdom of our ancestors and the experiences of many generations prior to us are finally getting the attention they deserve. The numerous benefits of fermented foods are undeniable. They’ve been a staple of the human diet for centuries.

Many people know sauerkraut as a traditional topping for a hot dog. But it is so much more than that.  Did you know that in the 18th century, sailors ate sauerkraut on long voyages to prevent scurvy, a disease caused by vitamin C deficiency? Also, Chinese laborers building the Great Wall of China (more than 2000 years ago) ate shredded cabbage fermented in rice wine.

Sauerkraut is made by pickling cabbage in a process called lacto-fermentation.  (Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen) It’s rich in enzymes that aid digestion and promote nutrient assimilation. If you consume sauerkraut, it will help to boost your body’s ability to digest foods properly and also aids in the absorption of nutrients. However, not all sauerkraut is equal.

Most conventional store bought sauerkraut does not have the same benefits as homemade does. This is because it is heavily treated and pasteurized, thus destroying the fragile bacteria that sauerkraut is known for.  Making your own sauerkraut is a great way to make sure you are getting enough probiotics.

Luckily, it’s an incredibly simple process that requires just two basic ingredients — shredded cabbage and salt.

Simple Homemade Sauerkraut (Next Page)

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