2-Ingredient Homemade Sauerkraut Recipe That Fights fat and Inflammation

There are many different ways that foods can affect you after you consume them. For sure consuming fermented foods can provide you with energy boost and help you improve the mood.

Fermented foods are great for stimulating the growth of good bacteria such as Lactobacilli and Bifidobacteria. These good bacteria are responsible for breaking down starch, lactose, and sugar from foods. This way it eases the absorption and digestion process.

Also these foods fight bad bacteria such as Escherichia Coli and C. Difficile, and promote the health of the gut. Fermented foods include kimchi, raw pickles, tempeh, kombucha, sauerkraut, yogurt, lassi, and tempeh.

Another property of the fermented foods is the fact they are rich with probiotics which helps transport the food through the gut. This way it eases the process of digestion and prevents any problems with it. Also it is great for preventing diarrhea, irritable bowel syndrome, and inflammatory bowel disease. Probiotics are great and extremely effective against vaginal issues, allergies, skin conditions, and improving the dental health. On the other hand it boosts your immune system which helps you lose weight.

The good bacteria in the intestines usually can be destroyed by antibiotics, but also many other different factors. When such situation occurs it is required to replace the source of good bacteria in order to prevent health complications.

We are going to present to you the sauerkraut recipe which can provide you with numerous health benefits.

Here is how to prepare it:

1. Cabbage (shredded) – 5 pounds
2. Caraway seeds – 1 tablespoon
3. Sea salt – 2 tablespoons

First you will need to shred the cabbage and put it in a big bowl. Afterwards you should add all remaining ingredients and mix it well. Leave it for at least 10 minutes and you should put it in a glass container or jar.

Fill the container/jar with the mixture and on top of it put ¼ onions. On top of the container you should cover it with paper towel and secure with rubber band. Leave it in a cool and dry place for at least 2-4 weeks. When you open it and find any scum on the surface you should remove it off. After it is ready you should transfer it into an airtight container and keep it in the fridge for maximum of 6 months.

Here is a video with more details:

source http://www.healthyfoodhouse.com

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