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Sauerkraut: Fermented White Cabbage Is So Healthy

Healthy eating with sauerkraut

Sauerkraut is a very old vegetable. In the days before there was a refrigerator, vegetables were preserved by fermentation. Because sauerkraut is nothing more than fermented white cabbage.

  • Incidentally, the healthy vitamins in white cabbage are not lost during fermentation, since the food is not heated during this process.
  • Fermenting the cabbage makes it even healthier than it already is. For example, sauerkraut contains more B vitamins than unfermented white cabbage. The vitamin B12 content in particular stands out.
  • You can only find vitamin B12 in animal products. In sauerkraut, microorganisms ensure the production of vitamin B12 during fermentation.
  • Sauerkraut is also known for its high vitamin C content. Incidentally, to prevent scurvy caused by vitamin C deficiency, seafarers always took sauerkraut with them on the ship.
  • Sauerkraut is particularly healthy for your intestinal flora and digestion. This is mainly due to the manufacturing process of the sauerkraut. As mentioned above, it is a fermented vegetable.
  • Lactic acid bacteria multiply during fermentation. These lactic acid bacteria not only give the sauerkraut its sour taste. Eaten raw, sauerkraut is one of the best probiotic foods.
  • The fiber contained in sauerkraut is also good for your intestines. These stimulate your digestion.
  • In addition, the fermented white cabbage brings a lot of minerals with it. In addition to potassium, calcium, and magnesium, sauerkraut also contains trace elements such as zinc and iron.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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