And this homemade unpasteurized Sauerkraut had more goodness for you.
First things first. DO NOT USE IODIZED SALT TO MAKE YOUR SAUERKRAUT.
To make the Sauerkraut its a 2-2.5% salt ratio. So, 100 Grams of Cabbage = 2 Grams of Salt.
Now the good stuff…
A few reasons you need Sauerkraut in your life… It’s very nutritious. It contains Vitamins C, k1, k12, k2, B6. Iron, Manganese, Folate, Copper and Potassium just to name a few.
Like yogurt and kefir it contains powerful probiotics a powerful health benefit that improves your digestion by boosting your gut flora. That means LESS GAS, BLOASTING, CONSTIPATION, DIARRHEA and eases Crohn’s disease and ulcerative colitis. According to PubMed Central, Sauerkraut may contain up to 28 distinct bacterial strains. It’s also an Immune booster, the probiotics contained in Sauerkraut can help with weight loss, your mental health, reduce the risk of certain cancers, heart health, stronger bones… Seriously do I need to go on?
Buying it at the store? Sure, but what’s in it? Is it pasteurized? Does it have preservatives or added sugars?
To get the most out of your sauerkraut you should eat about a tablespoon a day. My wife has a lot of food allergies and she finds eating a tablespoon an hour before each meal has really helped her with digestion to sensitive foods.
Some crazier stuff I’ve read is that Sauerkraut may help with hearing loss, gum disease, anxiety and depression. The list goes on and on.
WHY YOU SHOULD NOT EAT Sauerkraut. As with everything in life… you should start slow. Don’t start eating a pound a day. If you have issues with constipation, gas and bloating, any fermented food may make it worse. It doesn’t mean you shouldn’t eat it, just don’t eat too much. Start slow.
If you have high blood pressure, you might want to go easy on it due to the salt factor. The good thing is making it at home you add less salt.
The bonus of homemade stuff. I’ve heard it said that Sauerkraut juice is a good hang over cure too? I wouldn’t know.