We recommend eating raw or slightly cooked sauerkraut to maximise health benefits. Exposure to high heat while cooking will kill the probiotic microorganisms in sauerkraut and will reduce their cancer preventative properties.
Sauerkraut goes well with olives, avocados, and fatty fruits. For a simple salad, toss microgreens with olive oil and sauerkraut, and top with sprouted almonds, pumpkin seeds, or pistachios. You can also enjoy sauerkraut straight out of the jar for an instant snack that’s packed with flavour and is rich in probiotic bacteria, beneficial enzymes, and fiber.
Kale, beets and sauerkraut come together to create this Simple Brown Rice and Veggie Bowl. This is a delicious, healthy dinner option.
When shopping for sauerkraut, you may come across different flavours that are a spin off traditional sauerkraut. From red cabbage, to cucumber-dill and apple-fennel, your palate will enjoy the fresh, crunchy texture balanced with a combination of flavours. We are pleased to offer a range of Sauerkraut options at our online store.
Here’s why you should include sauerkraut in your diet:
Reduces breast cancer risk
Here’s some good news for females: Eating three or more serving per week of raw or short cooked cabbage and sauerkraut significantly helps to reduce breast cancer risk. Find more details from US and Polish researchers here. The anti-cancer component in sauerkraut is attributed to the high level of glucosinolates, which limit cell mutation during the initial phase of carcinogenesis.
A few teaspoons of cabbage juice or fermented juice from sauerkraut before a meal will assist in digestion by stimulating acid production in the body.
While the priobiotic bacteria helps promote digestion, sauerkraut is also great source of vitamin C and some B vitamins. It can even assist in the prevention of scurvy, a disease that results from a vitamin C deficiency.
Sauerkraut translates to “sour cabbage” in German. Over 2,000 years ago Chinese laborers that constructed the Great Wall of China ate shredded cabbage drizzled with rice wine. It has since evolved into a mixture that contains salt and sometimes spices along with fermented shredded cabbage. The fermentation process increases the vegetable’s bioavailability of nutrients.
Feature image by jules via Flickr