There are many, many good reasons for eating homemade red cabbage sauerkraut!
- Sauerkraut is a natural probiotic which helps gut bacteria to become healthy.
- Sauerkraut aids the production of hydrochloric acid in the stomach to increase digestion
- Sauerkraut is easy to digest as the cellulose has been broken down so bad bacteria in the gut don’t get to use it as food
- Sauerkraut naturally contains vitamin K2 from the natural bacteria created in the process of making sauerkraut.
- Red cabbage sauerkraut reduces homocysteine levels. Low homocysteine levels are a good sign for heart and arterial health
- Red cabbage sauerkraut contains phytonutrients and nutrients such as vitamins.
- Red cabbage sauerkraut contains polyphenols, which are antioxidants.
- Red cabbage sauerkraut contains anthocyanins – red and blue pigments – that protect the brain and aid digestion.
- Red cabbage sauerkraut contains contain sulforaphane glucosinolate a highly reactive antioxidant. In extensive studies, sulforaphane has been demonstrated to be a potent inducer of detoxifying enzymes and protector of our DNA.
1. Weigh the cabbage.
2. Calculate and measure your Celtic salt. You will need about 15grams for every kilo of cabbage. (It’s not that critical).
4. Layer the cabbage in a large bowl with the salt.
5. Cover the bowl with a wet tea towel and leave overnight. This will start to draw the water out.