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Super Healthy Sauerkraut: What Happens to Your Body When You Eat It Regularly

For Sunday roasts or sausages: many people know sauerkraut as a side dish. Cabbage is also really healthy. This is what happens to your body when you eat sauerkraut every day – but does it make sense?

Vitamin miracle: Why sauerkraut is so healthy for our body

From now on, the lactic acid bacteria work at full speed and give the cabbage its typical sour taste through the production of lactic acid. Depending on the manufacturer’s production method, the process lasts from two weeks to several months. Thousands of years ago, people in China used lactic acid fermentation for different types of cabbage. But cabbage is not only valued for its long shelf life. The health benefits of sauerkraut, which is a real vitamin bomb, were already known in ancient times. This is why sauerkraut is so healthy:
Vitamin C: Sauerkraut contains a lot of vitamin C. The old seafarers already knew this, as they always took barrels of sauerkraut with them along with lemons on long and arduous journeys. The high vitamin C content of sauerkraut protects against diseases and malnutrition. Vitamin C is responsible for building connective tissue and supports the maintenance of healthy bones and teeth. It is also significantly involved in various metabolic processes in the body.
Potassium: Sauerkraut is also a good source of potassium. Potassium is involved in the transmission of nerve impulses. It is therefore jointly responsible for vital heart function and the regulation of blood pressure.
Gut Health: According to a Stanford University study, fermented foods like sauerkraut, kimchi, and kefir naturally increase the diversity of healthy bacteria in the gut. The strengthened intestinal flora is less susceptible to inflammation and thus prevents intestinal diseases.

That’s why you should eat sauerkraut every day

In order to enjoy the lasting benefits of sauerkraut and, above all, to actively support your intestinal flora, you should incorporate healthy cabbage and generally fermented foods into your diet almost every day. Don’t worry, you don’t have to eat a can of sauerkraut every day to benefit from the ingredients. Two to three forks a day are enough to support your intestinal flora.

However, if you eat sauerkraut every day, you should make sure that you do not heat it. Vitamin C is destroyed by the heat and the lactic acid bacteria are then no longer as effective. Also buy sauerkraut that is as fresh as possible directly from family businesses or farm shops. The less processed the sauerkraut, the more vitamins and lactic acid bacteria it contains. Health food stores and organic shops often offer sauerkraut in good organic quality. This way you avoid unnecessary ingredients such as sweeteners, flavorings and large amounts of sugar.

If you want to bring a little variety to the plate, you can also serve the sauerkraut with apples, pears or grapes as a salad. The sweetness of the fruit contrasts well with the acidity of the cabbage. But of course finely shaved carrots or beetroot also go well with it. So you can do something good for yourself and your health without much effort!

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Cooking Tips

Season The Sauerkraut: This is How it Tastes Best

If sauerkraut is a bit too bland for you with just salt, you can season it and vary it so deliciously. We present you with different variants.

Whether from a jar, a can or homemade: For sauerkraut, the fermented white cabbage is usually only seasoned with salt. The delicious herb can do a lot more – as our spice mixtures show you.

Seasoning sauerkraut – 7 delicious variants

With the right spices, sauerkraut can be surprisingly versatile. The following spice combinations go particularly well with lactic acid-fermented white cabbage:
Classic: Pepper, caraway, juniper berries and bay leaf are the spices of choice in traditional Bavarian cuisine. Optionally, a few whole cloves go well with it.
Fiery: With ginger and chilli powder you create a fiery sauerkraut variant. You can also finely grate fresh ginger and add finely chopped chili peppers.
Exotic: curry powder or curry paste as well as cinnamon and star anise give sauerkraut an Indian touch with a Christmas flair. Again, whole cloves go well with it.
Fruity and sweet: sauerkraut and sweet? Yes, that fits too! Simply cook or heat the sauerkraut with a grated apple. Alternatively, applesauce or apple juice also work. You can still round it off with salt, pepper and a few juniper or bay berries.
Hearty: The sauerkraut is particularly hearty if you add fried onions and caraway seeds and heat the sauerkraut in vegetable broth. Optionally, you can also add some medium-hot mustard.
Creamy: Quite unusual, but definitely worth a try – sauerkraut with almond butter or tahini. Add a few yeast flakes and the whole thing gets a cheesy touch.
Asian: Add a good sip of soy sauce and some sesame oil to the sauerkraut and you’ll give the dish an Asian touch.

As always, all ingredients including the spices should be organic. This is how you do what is best for you and the environment.

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Food

Sauerkraut: The Vitamin Bomb is so Healthy

Sauerkraut is not only healthy because it contains so many vitamins: it also provides many different minerals. It also promotes a healthy intestinal flora and digestion.

Sauerkraut is made by fermenting white cabbage with lactic acid. During the fermentation process, the sugar in the cabbage is converted into lactic acid by lactic acid bacteria. This gives the cabbage its characteristic sour taste and preserves it. Last but not least, this lactic acid fermentation makes sauerkraut so healthy.

Sauerkraut: These nutritional values ​​make it so healthy

With less than 20 kilocalories and 0.4 grams of fat per 100 grams, sauerkraut is ideal if you want to watch your figure. But there are also plenty of reasons to reach for fermented white cabbage more often. For example, it provides the following vitamins:
Vitamin C: Sauerkraut contains vitamin C, but not in high amounts.
Beta carotene: Sauerkraut is rich in beta carotene, a precursor of vitamin A. It contributes to healthy skin and eyes, supports bone formation and strengthens the immune system.
Vitamin K: Vitamin K is important for healthy bones and blood clotting.
Folic Acid: Folic acid is a B vitamin. The body needs it to form cells and blood.
Vitamin B12: Sauerkraut contains vitamin B12, but only traces of it. Therefore, it is not enough for vegans to reach the recommended daily value.
Sauerkraut contains many minerals, in particular:
Sodium – important for the brain and muscles
Potassium – important for the heart and muscles, as well as cell growth and blood pressure
Magnesium – important for the heart, muscles and bones
Calcium – important for nerves, muscles and hormone balance
In addition, there are also some amino acids and about two to three grams of fiber per 100 grams of sauerkraut.

A healthy intestinal flora with sauerkraut

Even if many people think of indigestion, especially flatulence, when they think of cabbage, sauerkraut is actually very healthy for our digestive system.

On the one hand, sauerkraut is easier to digest than unfermented cabbage because the microorganisms also digest the cellulose during lactic acid fermentation.

Even more important to our gut itself are the lactic acid bacteria: these multiply in abundance during the fermentation process, making sauerkraut an excellent probiotic food. The fermented herb thus contributes to a healthy intestinal flora, which is particularly damaged after antibiotic therapy

By the way: Even if the term “lactic acid” sounds a bit misleading, you don’t need to worry. The lactic acid in sauerkraut is vegan.

Only raw sauerkraut is really healthy

The mildly sour-tasting fermented cabbage is so healthy because it is rich in minerals, vitamins and lactic acid bacteria. It is therefore particularly important that you eat the sauerkraut raw. When it is heated, not only are many vitamins lost, but also the particularly beneficial lactic acid bacteria.

But sauerkraut packaged in cans and jars from the supermarket is almost always pasteurized. Although this still contains lactic acid, the metabolic product of the lactic acid bacteria, it no longer contains living lactic acid bacteria. Such sauerkraut is therefore not probiotically effective and therefore does not contribute to a healthy intestinal flora.

Organic shops and health food stores sometimes sell raw but also often pasteurized sauerkraut. That’s why you should definitely read the packaging or, to be on the safe side, ask in the store whether the sauerkraut is raw, untreated.

But you can also make sauerkraut yourself: All you need is a suitable container, white cabbage and salt – and a few weeks for the fermentation process.

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Cooking Tips

Cook Sauerkraut Rich in Vitamins

Do you want to cook sauerkraut? Sauerkraut is one of the most vitamin-rich vegetables and it tastes good. It contains unbelievable amounts of vitamin C and just 150 grams of raw sauerkraut are enough to provide the vitamin balance enough vitamin C for a day. There is a little trick to ensure that the sauerkraut is still rich in vitamins after cooking.

Mix in the raw sauerkraut

When you start cooking the sauerkraut, use about a cupful of raw sauerkraut from the jar or can. Set this aside and cook the sauerkraut as usual. The sauerkraut is ready in 20 minutes, but valuable vitamins are lost during the cooking process. Now the raw sauerkraut is used.

Take the cup with the raw sauerkraut and simply mix it with the already cooked one. So now you have an extra portion of vitamins in your sauerkraut and nobody will notice it, then the raw sauerkraut is not noticeable under the cooked sauerkraut. But it still tastes a bit more al dente, and that’s a positive side effect when you mix in raw sauerkraut.

Increase vitamin content

After cooking, mix the previously set aside raw sauerkraut into the cooked food and you’ll increase the vitamin content extraordinarily. In this way you can do even more for your health because you have received the valuable vitamins.

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Food

Sauerkraut Juice: Effect, Application and Side Effects

Sauerkraut juice is extremely healthy thanks to its high vitamin content. It also contributes to a healthy intestine thanks to lactic acid bacteria. Read here why this is so.

To make sauerkraut, white cabbage is fermented with lactic acid. During this fermentation process, the lactic acid bacteria involved multiply explosively. These are responsible for many of the health-promoting effects of sauerkraut. However, the sauerkraut juice is not a waste product, on the contrary: it is extremely healthy and is particularly recommended for light constipation and fasting cures.

Sauerkraut juice is rich in vitamins

Many people know that sauerkraut is particularly rich in vitamin C. It strengthens the immune system, has an antioxidant effect and boosts the metabolism. But the fermented vegetables also contain many other vitamins:
Vitamin K: Vitamin K is also found in large quantities in sauerkraut juice. This fat-soluble vitamin is important for healthy bones and blood clotting.
Beta-carotene: Beta-carotene is a precursor of vitamin A. This is important for healthy skin, eyes and bones and strengthens the immune system.
Folic acid: The B vitamin folic acid is important for cell and blood formation.
Vitamin B12: As one of the few plant foods, sauerkraut provides vitamin B12. These are needed for a healthy nervous system.
Since some of these vitamins are heat sensitive, you should avoid heating both sauerkraut and sauerkraut juice. This is the only way to benefit from the useful ingredients.

Sauerkraut juice as a natural probiotic

As the cabbage ferments, the lactic acid bacteria can multiply in abundance. That is why sauerkraut and sauerkraut juice are particularly rich in these microorganisms. But don’t worry: These bacteria are not potential pathogens, in fact, lactic acid bacteria are extremely beneficial for us.

These lactic acid bacteria are also found in our intestines. There they ensure a healthy intestinal climate in which beneficial bacteria feel comfortable and pathogens have a hard time. Sauerkraut juice is therefore considered a probiotic food that helps build a healthy intestinal flora.

This is particularly important after antibiotic therapy, for example: the antibiotic not only kills harmful bacteria, but also beneficial bacteria in the body. A disturbed intestinal flora can lead to many health problems in the long term, such as a weakened immune system. By regularly consuming probiotic foods such as sauerkraut juice after antibiotic therapy, your intestinal flora can rebuild.

Use of sauerkraut juice for constipation

The lactic acid bacteria not only ensure a healthy intestinal flora in the long term, but also stimulate digestion in the short term. Therefore, sauerkraut juice is recommended for acute and chronic constipation as a gentle and natural laxative. It is most effective if you drink the sauerkraut juice first thing in the morning. During many fasting cures, one or two glasses of sauerkraut juice are recommended after getting up.

If you drink sauerkraut juice every day, it should also help to detoxify and purify the body. The dietary fibers it contains also stimulate digestion.

Side effects: Sauerkraut juice is a gentle laxative that you can take every day. Consuming large amounts will cause diarrhea. If you want to drink sauerkraut juice regularly, you should not consume too much of it.

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Estonia

Can you explain the concept of “mulgikapsad,” a traditional Estonian dish made with sauerkraut and pork?

Introduction: What is “mulgikapsad”?

“Mulgikapsad” is a traditional Estonian dish that consists of sauerkraut and pork. It is a hearty and flavorful meal that has been a staple in Estonian cuisine for centuries. The dish is typically served during the colder months, as it is warming and comforting.

The name “mulgikapsad” comes from the Mulgi region in southern Estonia, where the dish originated. Today, it is popular throughout the country and is often served at traditional Estonian restaurants and during cultural events. The dish is known for its simple yet delicious flavor profile, which is perfect for those who enjoy rustic and home-style cooking.

The history of “mulgikapsad”

“Mulgikapsad” has been a part of Estonian cuisine for centuries. It was originally a dish made by farmers during the colder months when fresh ingredients were scarce. The dish was made with sauerkraut, which was a staple in Estonian households, and pork, which was often raised on farms.

Over time, “mulgikapsad” became a popular dish throughout Estonia, and many variations of the recipe emerged. Some people added potatoes or carrots to the dish, while others used different cuts of pork. Despite these variations, the basic recipe remained the same, and “mulgikapsad” continued to be a beloved traditional dish in Estonian cuisine.

Ingredients required to make “mulgikapsad”

The ingredients required to make “mulgikapsad” are simple and easy to find. They include sauerkraut, pork, onions, and water. Some variations of the dish also include potatoes or carrots.

It is important to use high-quality ingredients when making “mulgikapsad” to ensure that the dish is flavorful and delicious. Fresh sauerkraut and pork are ideal, but if fresh sauerkraut is not available, canned or jarred sauerkraut can be used instead.

How to prepare “mulgikapsad”

To prepare “mulgikapsad”, first, the pork is cut into small pieces and browned in a pan. Next, onions are chopped and added to the pan, along with water. The sauerkraut is then added to the pan, and everything is simmered together until the pork is tender and the sauerkraut is cooked through.

Some variations of the dish also call for potatoes or carrots, which are added to the pan along with the sauerkraut. The dish is typically served hot, and leftovers can be stored in the refrigerator for several days.

Regional variations of “mulgikapsad”

While the basic recipe for “mulgikapsad” remains the same throughout Estonia, there are some regional variations of the dish. Some people in the Mulgi region add barley or beans to the dish, while others in northern Estonia add smoked meat or bacon.

These variations add extra flavor and texture to the dish, and each region has its own unique take on this traditional Estonian recipe.

Nutritional information about “mulgikapsad”

“Mulgikapsad” is a hearty and filling dish that is high in protein and fiber. However, it is also high in sodium and fat, due to the use of sauerkraut and pork.

To make the dish healthier, lean cuts of pork can be used, and the sodium content can be reduced by using low-sodium sauerkraut or by rinsing the sauerkraut before adding it to the pan.

Serving suggestions for “mulgikapsad”

“Mulgikapsad” is typically served hot, and it is often accompanied by boiled or mashed potatoes. It can also be served with bread or a side salad.

To add extra flavor to the dish, some people add a dollop of sour cream or butter to their serving of “mulgikapsad”. This adds a creamy and tangy element to the dish, which pairs well with the salty and savory flavors of the sauerkraut and pork.

Conclusion: Why you should try “mulgikapsad”

If you are looking for a hearty and flavorful traditional Estonian meal, “mulgikapsad” is the perfect choice. This simple yet delicious dish has been a part of Estonian cuisine for centuries and is loved by locals and visitors alike.

Whether you are in Estonia or cooking at home, “mulgikapsad” is a dish that is sure to warm you up and leave you feeling satisfied. With its savory flavors and rustic charm, it is a true taste of Estonian culture and cuisine.

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Germany

What is sauerkraut, and why is it significant in German cuisine?

Introduction: Sauerkraut in German Cuisine

Sauerkraut is a staple food in German cuisine, often served as a side dish to sausages and other meat dishes. It is a fermented cabbage that has been around for centuries and is well-known for its tangy, sour flavor. Sauerkraut is a popular dish in Germany, and it has gained recognition worldwide for its unique taste and nutritional benefits.

What is Sauerkraut?

Sauerkraut is a type of fermented food made from finely shredded cabbage that has been salted and left to ferment for several days or weeks. The fermentation process is what gives the sauerkraut its distinct sour flavor and aroma. During the fermentation process, beneficial bacteria break down the sugars in the cabbage, creating lactic acid, which acts as a natural preservative and gives the sauerkraut its tangy flavor.

The History of Sauerkraut in Germany

Sauerkraut has a long history in Germany, dating back to the 4th century BC. It was used by the ancient Germans as a source of food during the winter months when fresh vegetables were scarce. Over time, sauerkraut became a popular dish in Germany and was even used by sailors to prevent scurvy on long voyages. Today, sauerkraut is still a staple food in Germany and is enjoyed by people all over the world.

Nutritional Benefits of Sauerkraut

Sauerkraut is not only tasty but also highly nutritious. It is a good source of vitamin C, which helps boost the immune system, and vitamin K, which is essential for blood clotting. Sauerkraut also contains fiber, which helps with digestion, and beneficial bacteria, which promote gut health. Additionally, sauerkraut is low in calories and fat, making it a healthy side option.

How Sauerkraut is Prepared and Served in Germany

Sauerkraut can be served in a variety of ways in Germany. It is often boiled with sausages, pork, or bacon and served as a side dish. It is also used as a filling for sandwiches and is sometimes added to soups and stews for flavor. In Germany, sauerkraut can be found canned or fresh in most grocery stores and is readily available throughout the year.

Sauerkraut in German Culture and Traditions

Sauerkraut is not only a popular dish in German cuisine but also plays a significant role in German culture and traditions. It is often served during Oktoberfest, a 16-day festival celebrating Bavarian culture and beer. In some regions of Germany, sauerkraut is also served on New Year’s Eve as a symbol of good luck and prosperity for the upcoming year. Additionally, sauerkraut is sometimes used in folk medicine to treat various ailments, such as digestive issues and colds.

In conclusion, sauerkraut is a significant part of German cuisine and culture. Its tangy flavor and nutritional benefits have made it a favorite dish among Germans and people around the world. Whether served as a side dish or used as a filling, sauerkraut remains a popular and versatile food item.

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