Sauerkraut is the ancient art of culturing, fermenting and pickling vegetables that dates back thousand of years. The word “sauerkraut” comes from the German language meaning “sour plants." It is commonly believed to have been brought to Europe from China, where fermented cabbage was eaten as an ancient food. Today, it is popular all across Europe, as well as in Asian cuisine and culture. The Korean version is it known as "kimchee."
It first originated as a way to store and preserve vegetables, so they can be kept in a cool environment without refrigeration.
What Is Sauerkraut?
Basically, it is shredded cabbage fermented in its own juice with salt. Other vegetables and spices can be added for extra flavor and variety. Over time, between 3-7 days, the veggies become sweeter, soft, slightly pickled, tangy, and incredibly tasty.
Benefits of Raw Sauerkrauts
High Amounts of Enzymes and Flora!
These raw cultured veggies are not pasteurized, unlike some commercial brands of sauerkraut. High temperatures kill the beneficial bacteria and enzymes found in them.
”Neither vitamins, minerals or hormones can do any work – without enzymes.” Enzyme Nutrition, by Dr. Howell
"Our enzyme potential has a problem somewhat similar to a checking account which could become dangerously deficient if not continually replenished.”
The fermentation process allows for the production of lactic acid and the prolification of beneficial enzymes, such as Leuconostuc, Lactobacillus, and Pediococcus. This also lowers pH, creating an acid environment, where friendly flora can reproduce.
Nobel Prize winning scientist Elie Metchnikoff in his book, The Prolongation of Life, proposed that consuming high quantities of Lactobacilli rich foods would eliminate the take over of unfriendly bacteria.
Lactobacilli contribute to digestive process in two ways:
Most people are enzyme deficient because cooking food destroys enzymes. When raw food and fermented foods are eaten with enzymes in tact, less stress is placed on the bodies own enzyme reserve.
Cultured veggies are a true longevity food and essential part of a superhealthy diet plan to clean, clear, and re-establish a healthy intestinal flow!
(Try making your own sauerkraut recipes with our favorite, time tested kraut's that are zesty and delicious!)
Cancer Research
In the Journal of Agriculture and Food Chemistry, a study concluded that sauerkraut is a caner inhibitor. It found that the culturing process of cabbage produces a substance called isothiocynates, which has been proven to prevent cancer growth. (Especially in the breast, colon, lung, and liver.)
Sauerkrauts Health Benefits:
Aids digestion, helps to break down carbohydrates and proteins
Forms a shield of friendly flora in intestinal wall, preventing the spread of yeast overgrowth, and other pathogenic organisms
Neutralizes anti-nutrients found in many foods like: phytic acid in grains and trypsin inhibitors
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“That thrilling taste of homemade sauerkraut, the practice of fermentation is one of partnership with microscopic life. This partnership leads to a reverence for all the processes that contribute to the well-being of the human race.” Sally Fallon
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Eat Cultured Veggies For:
~Zesty, zingy flavor, and crunchy texture ~An edible form of probiotic ~Food with no fat and few calories ~Pickled taste people naturally crave ~Use as a condiment to your favorite food ~Enzymes to help digest cooked foods
In addition, pregnant mothers eating cultured veggies will pass on friendly flora to their infant.
Historical Notes:
Chinese workers building the Great Wall of China consumed this food in great quantities.
In 1776 Captain James Cook was awarded a medal for demonstrating that "krauts" could be used to prevent scurvy. British crews, on long voyages, did not get scury because of its high Vit C content. Barrels of cultured veggies were stored on the ship to provide this hard to find vitamin.
Learn How To Make Sauerkraut
The traditional way to make kraut is using raw vegetables that ferment naturally in a brine solution. There are, however, other methods that involve high heat and canning that we do not recommend. This is because all the health properties and enzymes have been destroyed. So, be aware when shopping for commercial brands. Make sure that they are RAW and cultured.
Learning how to make sauerkraut is fun and easy. It just takes a few kitchen tools, a few vegetable ingredients, and a crock to pack it in. I like to use a glass jar, so that I can watch my cultured veggies change and transform as they ferment.
It is great to make your own cultured kraut because you save money on expensive commercial brands at the health food store. Not only that, there is nothing like the ritual of making your own recipes that you can personalize over time.
Long Storage Time
Cultured vegetables store well for long periods of time in the refrigerator, sometimes years. Some say it continues to age like fine wine, but I always tend to eat the jar before then.
NOTE: At first cultured veggies, because they are cleansing to the body, might trigger the elimination of toxins and undigested waste material in the colon. Therefore, you might have an increased amount of intestinal gas with frequent bowel movements. Also, as unfriendly yeast die off you may also experience some intestinal bloating.
