Steps to make a probiotic healthy: Sauerkraut (Sauerkraut)

Sauerkraut is made by lactic fermentation, an ancient technique now in vogue for its health benefits. Bacteria and yeast are necessary naturally present in cabbage leaves. Besides salt, that starts the process, other ingredients not required. So avoid purchasing brands with added chemical preservatives.


Sauerkraut - helps to lose body fat

Cabbage contains natural isothiocyanate compounds (as sulforaphane), which have properties that fight cancer. Sauerkraut prepared with cabbage, is full of beneficial lactobacillus bacteria - than those found in live yogurt - that increase the healthy flora in the intestinal tract.

Microbioma balanced regulates the immune system, metabolism, supports the gastrointestinal tract, is compatible with the mood and brain function, produces essential vitamins and nutrients, and It helps us maintain a healthy weight.

So, if you want lose body fat and feel better, it is essential to balance in your gut microbiome. One of the most effective ways to do this is by eating fermented foods.

Fermented foods are rich in live bacteria that replenish the microbiome, helping to maintain the proper ratio of beneficial for optimal health and weight loss bacteria.

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Steps to make a healthy Probiotic Sauerkraut

Ingredients you need:

  • Cabbage
  • Sea salt
  • Glass bottle 1 liter or more

1. Grate the cabbage

Cutting, grating, or prepare cabbage according to your preferences. By doing this, add three tablespoons of salt (sea) per 5 pounds (approx. 2.20 kilos) cabbage, cabbage both to preserve and to create marinating preservative.

2. Go placing layers gradually

Crush down after each addition. Leave some space to put the lid.

3. Place a lid perfectly

Place a perfectly and uniformly within the top glass jar (left inside, not on top as cabbage juice begin to form in the fermentation process and this can Rebazar the bottle).

Flatten and cover everything with a cloth or leave uncapped but in a place where you will not fall impurities.

4. Press down on the top periodically

Do this as often as every few hours. Within twenty-four hours, escabeche (juice) must rise above the deck. If the escabeche has not increased in a day, add salt (one teaspoon of salt per cup -marina- water) until water rises.

It can also place a dish under the bottle to go collecting the juice going releasing cabbage in the coming hours. Juice that can be taken.

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Add water, if there is not enough liquid.

5. Check your progress every day or two

Taste test every time while the flavor becomes stronger - will make it much faster in high summer temperatures. The rate of the fermentation process depends on the ambient temperature.

A 16º C it may take about six weeks; 18º, five, and 21º four. The best temperature for this process is 24º, obtaining the final result in about three weeks. Once you finished the fermentation process (you will notice that no longer will bubble), it's time to cover the bottle and refrigerate.

6. Bring a dish of sauerkraut at a time over the next few weeks

You can go pulling out your cabbage and fermented to consume. After sauerkraut has eaten, the marinade remains is the sauerkraut juice and can also be taken. A rich probiotic drink.
View the properties of Sauerkraut

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